Chocolate Cake
Ingredients
- Base
- 250g Oats100g Buckwheat Flour2 tbsp Cacao Powder6 Tbsp melted Coconut Oil2 tbspn milk of choice100g Peanut Butter250g Dates
- Cashew Filling
- 250g Cashews, soaked for at least 4 hours200g Dates50g Cacao Powder1 tspn vanilla essencepinch of salt6 tpsn Coconut Oil5 tbspn of water ( + a tablespoon extra if needed)Chocolate
- Filling
- 8 Coconut Collaborative Chocolate PotsFresh summer berries
Preparation
Line a round cake tin with a baking sheet
Base: In a food processor, combine oats, buckwheat flour and cacao until well combined
Add remaining ingredients and blitz until you get a dough mix
Place the dough mixture into a round cake tin, using your hands to pat down and form. Spread mixture evenly across the base, approx. 5 cm up the edges of the tin to create a pie-like crust. Use a spatula to flatten the mixture to create and even thickness
Place in the fridge for 30 minutes
Cashew Filling: In a food processor, combine all ingredients until a creamy, smooth consistency has formed
Take the base out of the fridge and fill the crust with the cashew filling and smooth the surface out evenly
Spoon The Coconut Collaborative Chocolate Pots over the top
Decorate with fresh berries as desired