Millet chocolate cake
- 80 g roasted almonds
- 10 g rolled oats
- 50 g dates previously soaked in water for minimum 1 hour
- 1 tablespoon cacao powder
- 100 g millet
- 350 ml almond milk
- 120 g dates previously soaked in water for minimum 2 hours
- 50 g creamed coconut highly concentrated coconut in a firm block
- 100 g dark chocolate
- 100 g roasted hazelnuts ground
- 1-2 tablespoons almond milk
- date syrup for extra sweetness, if needed
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 60 g dark chocolate
- 2-3 tablespoons agave
Line the base of two mini 10 or 11 cm springform cake tins with baking paper.
Place almonds and rolled oats in a food processor and process until they are finely ground. Add drained dates and cacao powder and process until the mixture sticks together. Adjust sweetness by adding date syrup if necessary.
Divide the mixture between two cake tins and press down firmly to form the base. Refrigerate while you make the filling.
Rinse millet well and let it drain thoroughly. Put it in a large pan or a medium pot with 350 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15-16 minutes (make sure you don't overcook it).
Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
Melt creamed coconut and chocolate over low heat in a medium pot. Set aside.
Drain dates and place them in the blender. Add cooked millet and blend until you get a thick paste.
Add melted chocolate, ground hazelnuts and process again until you get a smooth, thick chocolate cream. Adjust sweetness if necessary by adding a little bit of date syrup.
Add 1-2 tablespoons almond milk if the chocolate cream is too thick.
Spread the chocolate cream on top of the crusts. Place the cakes in the fridge, best overnight.
Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
Add coconut cream, melted chocolate and agave to the blender and blend shortly until smooth.
Using a teaspoon, carefully spread chocolate topping over the cakes. Put the cakes in the fridge for half an hour to allow the topping to firm up.
Creamed coconut is a highly concentrated coconut in a firm block. Check out the link if you are not familiar with it: https://amzn.to/2Iq3vKC