Tropical Chocolate Cake with Shony

Tropical Chocolate Cake with Shony

Want to eat chocolate cake without feeling guilty? Look no further. This vegan dessert enhanced with Shony is a delight.

Serves 4
Time 15 mins prep, 20 mins cooking

Health, nutrition and exercise student Julia Jaczo has given us a recipe for the Holy Grail of chocolate cakes - one that's healthy. It's paleo, dairy free, gluten free, free from added sugar and of course, contains seaweed flakes.

This decadent, chocolicous creation has a delicious oaty base topped with an avocado-seaweed-chocolate mousse. If you're new to adding cocoa to avocado, don't be put off. The rich taste and creamy texture will send your taste buds into a frenzy!


Oatcake Base

  • 1 cup of oats
  • 1 scoop of Meridian peanut butter


  • 1 tbsp Shony
  • 2 medium of avocado
  • 3 tbsp of unsweeteened cocoa powder
  • 3 tbsp of MyProtein sugar free chocolate sauce
  • 1/3 cup of pecan nuts
  • 1 ml of MyProtein vanilla essence

To Serve

  • 2 tbsp dried tropical fruit mix


  1. Preheat oven to 170C/gas 3.
  2. Mix the oatcake ingredients, spread on baking paper and bake for 20 mins..
  3. Blend the mousse ingredients in a blender.
  4. After baking, cool the cake base then top with the chocolate mousse.
  5. Sprinkle the cake with tropical fruit mix and serve.

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