Remember to read all ingredients and instructions before you begin.
Preparation is key with this recipe.
The cake
Ingredients
- 4 cups moist almond pulp (any nut pulp would work)
- 2 cups medjool dates, pitted & soaked
- ¼ cup maple syrup
- 1 tsp Vanilla Essence
- 1 tbsp Blackmores Vitality Super Greens
- ½ cup organic cacao powder
- ¼ cup organic coconut oil, melted
- 2 tbsp cacao butter, melted
Tip
To make this cake you will need 4 cups of almond pulp left over from
making your own almond milk.
Use a strainer instead of a nut-milk bag, as you want the pulp moist but not soaking and not too dry either.
Try to use all organic ingredients.
Method
- Ensure you have 4 cups almond pulp strained and ready
- Remove pits and soak medjool dates for 30 mins or overnight (the texture will be smoother the longer they soak)
- Stand coconut oil jar in hot water to melt
- Heat a small saucepan, turn off and remove from heat and allow the residual heat to melt cacao butter to keep nutrients intact
- Strain dates and reserve the liquid for soaking the strawberries to make the drizzle. You can also use this in the cake mixture if it is too thick (or you can use it in smoothies for sweetening)
- Place dates, Maple syrup and vanilla essence in the food processor. Process until smooth. You will need to stop and scrape the sides down a few times
- When smooth, and with the food processor running, add Blackmores Vitality Super Greens until smooth. Stop and scrape down the sides if needed
- With the food processor running, add from the top the Cacao powder. Process until smooth. Scrape sides down
- While the food processor is running add the Almond pulp 1 tablespoon at a time, allowing it to mix before adding more. When mixed, stop and scrape down sides if needed
- If it becomes too thick and the processor is struggling, add a little of the reserved date liquid. It’s best not to, though
- With food processor running add from the top the melted coconut oil, the the melted cacao butter. Scrape down sides and ensure it is thoroughly mixed
- Pour evenly into an 8 inch (20cm) spring form pan and freeze overnight or until set firm
- Remove from spring form pan when set solid. Run a hot knife carefully around the edge if needed
- Ice and decorate
Tip
Store in the freezer and remove 30 mins – 1 hour before eating. This ensures it’s easy to cut as the texture of the cake is very smooth. You could also cut and store individual slices in the freezer.
Cacao chocolate icing
Ingredients
- 1 cup medjool dates pitted and soaked for2 hours, or overnight
- 1 tbsp maple syrup
- ¼ tsp vanilla essence
- 1 tbsp Blackmores Vitality Super Greens
- ½ cup cacao powder
- ¼ cup melted coconut oil
- 1 tbsp melted cacao butter
Tip
If topping with Strawberries – have them cut and ready along with the blueberries as the icing sets quickly over the cold cake.
Methods
- Strain dates and reserve the liquid for use in the mixture if it becomes too thick
- Stand coconut oil jar in hot water to melt
- Warm a small saucepan. Turn off and remove from heat, add a small piece (approx 4x4cm) of cacao butter to melt. Be careful not to burn or boil, you want to keep all the nutrients intact
- Place the drained Medjool dates, Maple syrup and Vanilla essence in food processor. Process until smooth. Stop and scrape down sides as needed
- Once smooth, add Blackmores Vitality Super Greens and cacao powder with food processor running. Scrape down sides as needed
- With food processor running, add melted coconut oil and melted cacao butter
- Once completely combined spread over cake and top with prepared berries
Strawberry drizzle
Ingredients
- 1 punnet Strawberries cut in half
- ¼ cup reserved liquid from the dates (optional)
- 1 tbsp maple syrup
- ¼ tsp vanilla essence
Method
- Place all ingredients into a bowl together. Allow to soak for a minimum of 30mins or overnight if you have time. Stir a few times to ensure all ingredients are soaked
- Place everything into the food processor. Process until it’s the consistency you prefer, as long as it can be easily poured over the cake
Keeps for approx 5 days in the fridge.
Coconut whipped cream
Ingredients
- 2x 400ml cans of good quality coconut milk (not low fat or light)
- 1 tbsp maple syrup (add more if you like, I found this sweet enough when eaten with the strawberry drizzle)
- 1 tsp vanilla essence
Method
- Put cans of coconut milk in fridge for 3-4 days
- When the coconut milk is ready to use, be careful and DO NOT shake them
- Carefully open the cans and remove only the coconut solids from the top, you don’t need the liquid (save the liquid for something else like smoothies)
- Add all ingredients into the food processor and process until it is whipped, thick and creamy
- Scrape sides down, taste test and add any extra sweetener before it is too thick
- Put in a bowl ready to use now, or keep in the fridge for later
Keeps for about 5 days in fridge.
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All photography and the recipe is the original work of
@susanjoy_1