No-Bake Choco Coco Cake
Ingredients
Crust
- 75 g oats
- 60 g ground almonds
- 1 tbsp hemp protein powder
- a pinch of salt
- 160 g pitted medjool dates
Filling
- 300 g silken tofu
- 1 tbsp vanilla extract
- 150 ml coconut milk from a can
- 3 tbsp coconut sugar
- 100 g chocolate
- 1 tsp coconut oil
- 2 heaped tbsp raw cacao powder (optional)
Ganache
- 200 ml coconut milk from a can
- 160 g vegan white chocolate, broken into chunks
- 1 tsp agar agar
Preparation
Add oats and almonds into your blender and mix until almost like flour.
Add protein powder, salt, and dates, and blend again until it feels like wet sand.
Pour the mixture into your cake tin and press onto the bottom.
Place in the fridge while you make the filling.
Melt chocolate and coconut oil in a double boiler.
Put all ingredients into your blender and mix until completely smooth.
Pour over the crust and let sit in the fridge for at least 4 hours or overnight.
In a pot, heat coconut milk, then add white chocolate chunks and melt.
Add agar agar, stir well, and let simmer for about 3 minutes.
Let the ganache cool down for about 20 minutes while stirring occasionally.
Pour over the dark chocolate filling and let rest in the fridge for a few more hours.
