Chia and Chocolate Cake with Raspbery Coulis

For the cake:

2½ tbsp chia
8 tbsp soya milk
1½ bananas
50 g flour
100 g ground almonds
2 tbsp cocoa
½ tsp baking powder
50 ml Allos agave syrup
50 ml vegetable oil
50 g melted dark chocolate

For the sauce:

125 g Allos Frucht Pur raspberry
1 unwaxed organic orange

1. Crush the bananas to a fine pulp, mix in the chia and soya milk, and then set the mixture aside for 15 minutes.

2. Preheat the oven to 180°C (top/bottom heat). Mix the flour, almonds, cocoa and baking powder together. Stir in the chia mixture, oil, Allos agave syrup and chocolate. Grease six ovenproof ramekins. Pour in the batter and bake in the middle of the oven for 30 minutes.

3. Meanwhile, mix the Allos Frucht Pur raspberry together with the orange juice and zest. Distribute the sauce onto the plates and serve with the cake on top. Best served warm.