Instructions

Crust

Line the base of a 16 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 and coconut oil.

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Process until mixture sticks together. Adjust sweetness.

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Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly, covering the entire base.

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Place in the fridge.

 

Filling

To make chocolate mousse filling, blend drained cashews and dates, coconut cream, coconut oil, cacao powder and lemon juice in a high-speed blender. Blend on high speed until the mixture becomes creamy and smooth.

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Pour the filling over your base and place the cake in the freezer to set for at least couple of hours or best in the fridge overnight.

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Chocolate topping

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

Drizzle the chocolate mixture over your cake and serve.

If the cake was in the freezer let it thaw for 20 minutes before serving.

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