As raw cakes are growing in popularity, particularly in independent bakeries, coffee shops and at home, Marie Nichols has developed a date-nutrition recipe using only natural ingredients. Dates are used to naturally sweeten the cake, add toffee flavour, and to bind the base together. This recipe is vegan and free of refined sugar.
• 1 cup of Date Paste
• 1 cup of ground or finely chopped hazelnuts
• 1/2 cup of gluten free jumbo oats
• 3 tbs of coconut shreds
• 3 tbs of raw cocoa powder
• 1 1/2 cups of soaked cashew nuts ( must have been soaked 4-8 hours until soft)
• 2 tbs of hazelnut butter
• 1/2- 3/4 cup of Dark Date Juice Concentrate / Date Nectar
• 1/2 cup (approx 60g ) cacao paste melted
• 1 cup of coconut oil
• 1 Tbs of vanilla bean paste
• 1 1/2 cups of coconut milk ( I use the canned variety as its creamier)
• 1/2 cup of whole hazelnuts ( optional )Chocolate drizzle topping:
• 2 tbs of cocoa powder
• 2 tbs of coconut oil
• 2 tbs of Dark Date Juice Concentrate / Date Nectar
1. First add all your base ingredients into a food processor and pulse for a few minutes or until the mixture comes together into a sticky dough. Be careful not to blend too much as you want that rustic texture.
2. Once ready, use your hands to push the mixture down into a 9″ cake tin with removable bottom.
For your filling add your melted cacao paste, coconut oil and date nectar into a bowl and mix well.
3. Put all the other ingredients into a blender and pulse until almost smooth then lastly add the chocolate mix. Blend all ingredients together until nice and smooth and creamy.
4. Fold in the whole hazelnuts with a spatula and scoop the mixture out over the crust base and leave in the fridge to firm up for around 4 hours or more.
5. For your drizzle gently melt the cocoa powder, coconut oil and date nectar in a bowl over boiling water and stir well until evenly combined. Drizzle the chocolate sauce over the cake filling and put back in the fridge for another 30 mins.
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