Rich Raw Chocolate Cake

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.