Guilt-free no-bake chocolate cake

A must make guilt-free decadent chocolate cake by Susan Joy.

Remember to read all ingredients and instructions before you begin. Preparation is key with this recipe.

Ingredients

Makes 12 pieces
Prep time 15 minutes
Gluten Free, Dairy Free, Vegan, Vegetarian

Cake ingredients

• 4 cups moist almond pulp*
• 2 cups medjool dates, pitted & soaked 2 hours or overnight
• ¼ cup maple syrup
• 1 tsp vanilla essence
• ½ cup organic cacao powder
• ¼ cup organic coconut oil, melted
• 2 tbsp cacao butter, melted

*Use pulp left over from making your own nut milk, using a strainer instead of a nut-milk bag so it is kept moist.

How to make

1. Heat a small saucepan, turn off and remove from heat and allow the residual heat to melt cacao butter to keep nutrients intact
2. 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)
3. 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
4. With the food processor running, add from the top the cacao powder. Process until smooth. Scrape sides down
5. 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
6. If it becomes too thick and the processor is struggling, add a little of the reserved date liquid. It’s best not to, though
7. With food processor running add from the top the melted coconut oil, the melted cacao butter. Scrape down sides and ensure it is thoroughly mixed
8. Pour evenly into an 8 inch (20cm) spring form pan and freeze overnight or until set firm.

Cacao chocolate icing ingredients

• 2 cups medjool dates, pitted & soaked 2 hours or overnight
• 1 tbsp maple syrup
• ¼ tsp vanilla essence
• ½ cup cacao powder
• ¼ cup melted coconut oil
• 1 tbsp melted cacao butter

How to make

1. Strain dates and reserve the liquid for use in the mixture if it becomes too thick
2. Stand coconut oil jar in hot water to melt
3. 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
4. Place the drained medjool dates, maple syrup and vanilla essence in food processor. Process until smooth. Stop and scrape down sides as needed
5. With food processor running, add melted coconut oil and melted cacao butter
6. Once completely combined spread over cake

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

How to make

1. Place all ingredients into a bowl together. Allow to soak for a minimum of 30 mins or overnight if you have time. Stir a few times to ensure all ingredients are soaked
2. 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
3. Pour over cake and top with fresh berries

Notes

Keeps for about 5 days in the fridge