No-Bake Earl Grey Chocolate Cake
Ingredients
Base
- 100g activated buckwheat groats
- 40g raw walnuts
- 3 Tbsp. sunflower seeds
- 2 Tbsp. melted raw cacao butter or melted coconut oil
- 1 Tbsp. raw cacao powder
- 2 Tbsp. raw cacao nib
- 4 pitted soft Medjool dates (80g)
- 1/8 tsp pink salt
Earl grey layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 4 Tbsp. (40g) melted raw cacao butter
- 4-5 Tbsp. raw agave or maple syrup
- 1 Tbsp. Earl Gray tea leaves (If you use broken tea leaves, reduce the amount.)
- 1/4 tsp vanilla paste
- Pinch of pink salt or good quality salt
Chocolate layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 4 Tbsp. (40g) melted raw cacao butter
- 5-6 Tbsp. maple syrup
- 4 Tbsp. raw cacao powder
- 1/4 tsp vanilla paste
- Two pinches of pink salt or good quality salt
Preparation
Pulse all ingredients for the base until well processed but still slightly crumbly. Press the mixture into the base and sides of the silicone mould.
In a high-speed blender, blend all ingredients for the Earl grey layer until smooth. Add more sweetener if needed, then layer it in the mould.
Blend all ingredients for the chocolate layer until smooth, then pour it over the Earl grey layer
Refrigerate the cake until set, typically for several hours or overnight
