This weekend I decided to make a dessert that was healthy yet still delicious and would satisfy my sweet tooth. After a bit of searching on Foodgawker.com (my new favourite website) I came across a recipe on Lori and Michelle’s blog Pure2Raw.
I tweaked the recipe very slightly; Lori and Michelle made lots of mini cakes whereas I made just one big one plus I decided to put fresh fruit on the top rather than chocolate sauce. The result was an incredibly rich, creamy delicious cake that would go down well at any dinner party.
Chocolate Cream Cake
Cooks in
Serves 6-8 slices
Ingredients
- For the Crust:
- 1 cup ground pecans
- 8 dates
- 1/2 cup cocoa powder
- 2 tsp coconut oil, melted
- 1 tsp vanilla extract
- Pinch of salt
- For the Chocolate Filling:
- 2 cups cashews
- 1/2 cup melted coconut oil
- 1/2 maple syrup
- 1/2 cup water
- 2 tsp vanilla extract
- 1/2 cup cocoa powder
Directions
- For the Crust:
- Place all the ingredients in a food processor and pulse until combined and starting to stick slightly to form a dough. Place the dough in an 8 inch flan/tart dish and push down firmly.
- For the Chocolate Filling:
- Put the cashews, maple syrup, water and vanilla into a food processor and blend well until the mixture is creamy.
- Add the cocoa powder and coconut oil and blend again. You may need to scrape down the sides of the bowl to make sure everything is combined.
- Scoop your filling on top of the crust, make sure its level and then place in the fridge for a few hours to set.
- Top with the fruit of your choice and serve.
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