No-Bake Orange Thyme Chocolate Cake
Ingredients
Base
- 100g raw walnuts
- 2 Tbsp raw cacao powder
- 2 Tbsp raw cacao nib
- 2 Tbsp melted raw cacao butter or melted coconut oil
- 4 pitted large Medjool dates (80-90g)
- Pinch of pink salt
Orange filling
- 180g raw cashews (soaked 2-5 hours and rinsed)
- 1/3 cup (80ml) coconut cream or coconut milk
- 5 Tbsp melted raw cacao butter
- 1/2 cup (120ml) fresh orange juice
- 4 Tbsp maple syrup
- 2-3 Tbsp fresh lemon juice
- 1 tsp orange zest
- 1/16 tsp turmeric powder (optional for colour)
- pinch of pink salt
Chocolate thyme filling
- 60g raw cashews (soaked 2-5 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 3 Tbsp (30g) melted raw cacao butter
- 3 Tbsp maple syrup
- 3 Tbsp raw cacao powder
- 1 tsp fresh lemon thyme leaves (add more if you wish)
- pinch of pink salt
Preparation
In a food processor, place every ingredient for the base and process until well processed but still slightly crumbly. Press the crust into the bottom of the mold.
In a high speed blender, place every ingredient for the orange filling and blend well until smooth. Add more sweetener if needed. Layer the filling above the crust and cool it in the freezer until it sets.
Repeat the same process for the chocolate layer. Freeze the cake overnight.
Take out from the mold and garnish.
Tips
Use room temperature ingredients so that the layers stay soft, silky and spread evenly.
You can substitute maple syrup and coconut cream with raw agave and raw nuts milk for a raw version.
1 Tbsp equals 15ml.
