Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds and coconut chips in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and 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.

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Place in the fridge.

Dark chocolate filling

Melt coconut oil and chocolate over low heat in a medium pot.

Drain the cashews and place them in a blender. Add cacao powder, date syrup, cacao butter, lemon juice and melted chocolate and coconut oil. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add up to 3-4 tablespoons of almond milk or any other alternative. Pour the filling on top of the crust.

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Light chocolate filling with cacao nibs

Drain the cashews and place them in a blender. Add all the other ingredients: coconut chips, date syrup, lemon juice, coconut oil, cacao butter, cacao powder and cacao nibs.
Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add up to 3-4 tablespoons of almond milk or any other alternative. Pour this filling on top of the dark chocolate filling.

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Chocolate topping

Melt coconut oil, coconut butter and chocolate over low heat in a medium pot. Adjust sweetness by adding 1 tablespoon date syrup if necessary.

Pour melted chocolate mixture on top of the light chocolate filling.

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Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight.

Chocolate drizzle

For the chocolate drizzle, melt coconut oil and chocolate over low heat in a medium pot.

Just before serving, drizzle the chocolate mixture over your cake and serve. If the cake was in the freezer let it thaw for 20 minutes before serving.

Decorate with chocolate bliss balls, chopped cashews, chopped pistachios…

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