Crust:

• 1 cup pecan nuts
• 2 Tbsp Cinderella Date Paste
• 1/2 tsp cardamom
• a tiny pinch of sea salt

Filling:

• 1 cup raw cashew nuts (soaked overnight & drained)
• 1/3 cup cacao butter melted
• 3 Tbsp coconut oil melted
• 1/2-1 cup coconut milk (room temperature)
• 1/4 cup Cinderella date syrup
• 1/2 cup raw cacao powder
• a tiny pinch of salt

Chocolate sauce:

3 Tbsp coconut oil
3 Tbsp raw cacao powder
2 Tbsp maple syrup
a tiny pinch of sea salt

On top:

• pecan nuts
• raw cacao nibs
• coconut flakes

Grease an 18cm cake tin.
Place all the nuts for the crust into a food processor and blitz. Add the date paste to the nuts along with the cardamom and blitz again to form a crumbly dough. Press the dough into the bottom of the cake tin.

Mix all ingredients for the filling in a blender until you have a smooth creamy mixture. Taste & add more sweetness if desired. Pour the filling into the cake tin over the crust and put the tin into a freezer for about 30 minutes.

Chocolate sauce:

Combine all the ingredients in a small bowl and stir to combine. Drizzle on top of the raw chocolate cake. Decorate with nuts, cacao nibs and coconut flakes.