Ingredients
- cake
- 3 cups all-purpose flour (375 g)
- 2 cups sugar (400 g)
- 1/2 cup cocoa powder (60 g)
- 1 tsp salt
- 1 tbsp baking powder
- 1/2 cup coconut oil (120 g)
- 1/2 cup maple syrup (165 g)
- 1 1/2 cups almond milk, or milk substitute (360 ml)
- 2 tsp cocoa powder
- frosting
- 1 cup vegan butter, or vegetable shortening (230 g)
- 2 cups powdered sugar (240 g)
- 1 cup cocoa powder (120 g)
- 1 tsp vanilla extract
- 1/4 cup almond milk, or milk substitute (60 ml)
- for 8 servings
- crust
- 1/2 cup raw pecan (60 g)
- 1/2 cup almond flour (50 g)
- 2 pitted dates
- 1 tsp cinnamon
- 2 tbsp coconut oil
- salt, to taste
- filling
- 2 cups raw cashew (260 g)
- cold water, for soaking
- 1/2 cup canned coconut milk, mixed (120 ml)
- 2 tbsp fresh lemon juice
- 1/4 cup coconut oil, melted and cooled (60 ml)
- 1/3 cup maple syrup (75 g)
- 1 tbsp vanilla extract
- 1/2 cup strawberry, fresh or frozen (75 g)
- strawberry, sliced, for garnish
- for 12 servings
- 3 cups cashews (390 g)
- 2 tbsp coconut oil
- 30 vegan chocolate sandwich cookies, divided
- 1 cup coconut cream (295 g)
- 2 tbsp lemon juice
- topping
- vegan chocolate sandwich cookie, optional