No Bake Chocolate Cake
Print RecipeIngredients
- For the base:
- 90 g of hazelnuts
- 35 g of dried coconut
- 3 tablespoons of cocoa powder
- 3 tablespoons of cocoa nibs
- a pinch of salt
- 175 g of pitted dates
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- For the dates paste (used in the chocolate mass bellow):
- 350 g of pitted Medjool dates
- 125 ml of water
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- For the chocolate mass:
- 250 g of cashew nuts (previously soaked all night and well drained)
- 300 g of the dates paste (see above)
- 1 tea spoon of vanilla extract
- a quarter of tea spoon of salt
- 225 ml of water
- 125 g cocoa powder
- 100 g of coco oil
Instructions
Take a round springform cake tin and cover its base with baking paper
Start with the base of the cake: put all the ingredients in a food processor/robot, except the dates and mix them well together
Add the dates one by one while the processor is still working
Cover evenly the bottom of the cake tin, spreading and pressing gently with your fingers
Now is time to prepare the filling: clean first your food processor. Add all the filling ingredients in the processor except the cocoa powder and the coconut oil
Blitz!
Now add the remaining two ingredients: the cocoa powder and the melted coconut oil until the mass of the filling is homogeneous
Pour the filling over the base
Place the tin in the fridge for minimum 6 hours or leave it all night long before you serve it
You can freeze the cake too
