
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.