It’s been a while since I posted a raw cake recipe; I feel this one was worth the wait – one of my all-time favs!
1 cup quick oats
1 cup almonds
½ cup walnuts
½ cup cacao
1 tablespoon organic ground coffee
1 tablespoon rice malt syrup
1 cup dates, soaked and drained
2 tablespoons coconut oil
2 cups cashews, soaked overnight in water
2 tablespoon cacao
2 tablespoons rice malt syrup
1 tablespoon coconut milk
For the base, blitz the oats, nuts, cacao, coffee and salt in a food processor. Once the mix resembles a coarse crumb, add in the dates, rice malt syrup and coconut oil. Press the mix firmly and evenly into the base of a silicone cake tin.
For the chocolate cream, blend all the ingredients together until smooth and creamy. Decant over the base mixture, spread evenly with a spatula and place into a freezer to set.
Once set, cut into slices and drizzle with melted raw chocolate.