Vegan No-Bake Earl Grey Chocolate Cake with Buckwheat Crust
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 Grey tea leaves (reduce if using broken leaves)
- 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
Soak cashews for the Earl Grey and chocolate layers in water for 4-6 hours, then rinse and drain.
Pulse all ingredients for the base in a food processor until well processed but still slightly crumbly, then press the mixture into the base and sides of a 16cm silicone round cake mould.
In a high-speed blender, combine all ingredients for the Earl Grey layer and blend until smooth, adding more sweetener if needed, then pour over the base.
In a high-speed blender, combine all ingredients for the chocolate layer and blend until smooth, then pour over the Earl Grey layer.
Refrigerate the cake until fully set, typically for several hours or overnight.
