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
Soak the cashews for the orange and chocolate fillings in water for 2-5 hours and rinse them.
In a food processor, place all ingredients 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 all ingredients for the orange filling and blend well until smooth. Add more sweetener if needed. Layer the filling above the crust and cool in the freezer until it sets.
In a high speed blender, place all ingredients for the chocolate thyme filling and blend well until smooth. Layer it above the orange filling and freeze the cake overnight.
Remove the cake from the mold and garnish as desired.
Tips
Use room temperature ingredients to ensure the layers stay soft, silky, and spread evenly.
1 tablespoon equals 15 milliliters.
