- 50 g almonds roasted
- 30 g rolled oats
- 60 g dates previously soaked for minimum 1 hour
- 150 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 30 g shredded coconut
- 3 tablespoons agave
- juice of 1/2 lemon
Line the base of a 12 cm spring form cake tin with baking paper.
Place almonds and rolled oats in a food processor and blend until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with cacao powder. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base. Place in the fridge.
Drain the cashews and place them in a blender. Add all the other ingredients: coconut cream, shredded coconut, agave and lemon juice (optional). Blend on high speed until mixture becomes completely smooth and creamy.
Pour the filling over the crust and place the cake in the freezer to set 4-5 hours.
Melt chocolate with coconut oil over low heat. Pour the chocolate mixture over your cake.
It is best if you put chocolate topping after the cake was in the freezer for a few hours. In that case, chocolate will harden very quickly.
Decorate cake with bounty bliss balls