You'll need a high-speed blender (Vitamix, Thermomix) to get a very creamy texture.
This is the best cake I've made so far, super chocolaty, super tasty, super satisfying…
- 1 1/2 cup of Activated Almonds
- 1 cup of Medjool dates (about 8 dates)
- 2 Tbsp of Cacao Butter (or Coconut Oil), melted
Blend the Almonds until powdery constancy, set apart.
Blend the Dates with the melted Cacao Butter until it forms a chunky paste.
By hand, mixed the almonds and date paste together until well combined. It should have a sticky constancy, like if you were making energy balls.
Press down firmly in a cake mould, put in the freezer while you make the chocolate cream.
- 4 cups of cashews, soaked overnight, rinsed and strained
- 1 cup of water or a little more (adding progressively)
- 2 medjool dates
- 1 cup of carob (you can do 1/2 carob, 1/2 cacao for a rich chocolate taste)
- 2 tsp of Vanilla powder
Blend the Cashews with the water, the dates and the vanilla until it looks like a thick yogurt. Only put half of the water at first and then add slowly so the mixture keeps turning in the blender. If it's too dry, it will stop spinning, then add a bit more water.
Pour in a bowl, add the carob powder and stir until well combined.
Pour your chocolate cream on your frozen base and put the whole thing back in the freezer.
You can do something else while your chocolate cream is freezing. It needs to be hard before you pour the Vanilla topping.
- 3/4 of a can of Coconut cream (put in the fridge for a few hours before hand)
- 1 Tbsp of Maple syrup
- 2 Tbsp of Vanilla Powder
We'll use only the thick part of the coconut cream, which is at the top of the can when you take it off the fridge. Use a spoon to scoop it and put it in your blender.
Add the Maple Syrup and Vanilla powder. Blend until liquid consistency.
Pour onto your frozen chocolate cream and put back in the freezer for at least 30min.
Let it warm up a bit before you eat it. I find that the ideal texture is at fridge temperature.
Enjoy with a cup of herbal tea :-)