Coconut chocolate cake
Print recipeToday is International Chocolate Day, perhaps one of the best days of the year. And what better way to celebrate than with an unforgettable chocolate cake! I'm going for a coconut chocolate cake with a lovely crunchy base and a top layer of creamy chocolate cashew cream. All you need is a food processor or a blender — you don't even need to bake this cake in the oven.
Ingredients
For the base
- 100 g dates (pitted)
- 100 g almonds
- 1 tablespoon coconut oil
- Pinch of salt
For the filling
- 150 g cashew nuts (soaked for at least 2 hours)
- 150 ml coconut milk
- 150 ml coconut oil (melted)
- 4 tablespoons cocoa powder
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Kitchen tools
- Food processor or blender, small round springform tin (diameter 15–20 cm), small sieve.
Method
- Soak the cashew nuts in water for 2 hours.
- For the base: add the almonds to the food processor and pulse until coarsely ground. Add the dates, coconut oil and salt and blend until the mixture is crumbly. Spoon the mixture into the springform tin, spread evenly and press down firmly with your hands. Place the base in the fridge.
- For the filling: add the rinsed cashew nuts, coconut milk, coconut oil, cocoa powder, maple syrup, vanilla extract and cinnamon to the food processor or blender and blend for 2 minutes until smooth. Pour the filling into the springform tin and gently shake it from side to side to get a nice flat finish on top. Return the cake to the fridge and leave to set for at least 2 hours.
- For the garnish: dust the cake with a thin layer of cocoa powder using a small sieve. Decorate the cake with the raspberries.