Decadent Chocolate Rice Cake Cake
Ingredients
- 1 cup dates (soaked in hot water for 20 minutes)
- 5 salty rice cakes
- 3 tbsp peanut butter
- 2 tbsp cocoa powder
- A few tbsp oat flour
- 2 heaping cups cooked millet
- 1 can coconut milk (chilled in the fridge overnight)
- 8 tbsp powdered sugar (more or less depending on your preferences)
- 3 tbsp melted coconut oil
- 1/2 tsp vanilla extract
- 100g your favorite chocolate (such as Ombar chocolate)
- Handful of chopped nuts (such as hazelnuts)
- 2 tbsp coconut oil
Preparation
Blend the soaked dates to get a paste-like consistency.
Crush the salty rice cakes and mix them with the blended dates, peanut butter, cocoa powder, and oat flour. Combine well.
Transfer the mixture to a cake pan and press it evenly to form the base.
In a blender, combine the cooked millet, chilled coconut milk, powdered sugar, melted coconut oil, and vanilla extract. Blend until smooth and creamy.
Pour the cream mixture onto the prepared base in the cake pan.
Place the cake pan in the fridge and let it sit overnight to set.
Melt the chocolate and coconut oil together in a microwave or over a double boiler.
Stir in the chopped nuts and mix well.
Take the chilled cake out of the fridge and pour the chocolate-nut mixture over it, spreading it evenly to cover the cake.
Optional: Drizzle some peanut butter on top of the cake for extra flavor.
Return the cake to the fridge for a few more hours to allow the coating to set.
Once chilled and firm, slice and enjoy!