Tribal Moon Cacao and Coffee Cake

Need a picker-upper? This delectable cacao and coffee cake satiate your sweet tooth cravings while lifting your mood and giving you the much-needed energy boost.

Cacao nibs offer an interesting twist on many recipes, adding crunch and strong chocolate flavour. They’re unsweetened, which brings balance to sweet desserts without being too much for those who prefer their treats less sugary. These candies are perfect for snacks on the go or late-night cravings.

Ingredients

1 ½ cup Almond flour
2 Tbsp. Tribal Moon cacao powder
1 tsp. baking powder
1/2 tsp. bicarbonate of soda
1 pinch of fine salt
1 banana
½ cup of dark brown sugar
1 Tbsp. molasses
3 Tbsp. olive oil
1 cup Tribal Moon Coffee

Direction:

Preheat the oven to 180°C.
Mix the dry ingredients together and whisk them until combined. Mash the banana in a separate bowl, and add in the sugar, molasses, and olive oil. Mix them together until everything is smooth and thick.
Create a well in the middle of the flour and add the banana mixture. Fold it and add the coffee a little at a time until combined well.
Grease a tin and pour in the batter. Get rid of any air bubbles by tapping the tin firmly.
Bake the batter for 30 mins. Cool on a rack after.
Get the cake from the tin. Mix together a tablespoon of icing sugar with a splash of coffee and brush over the cake whilst it’s still warm.
Cool down the cake before slicing them. Enjoy your delectable slice of cake over a cup of Tribal Moon Coffee or a Tribal Moon Blue lotus tea.

IMPORTANT CACAO PREPARATION NOTES:

Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
Have fun