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Posted by Eleanor Ozich on

Today’s recipe is for all you chocolate lovers out there! This no-bake chocolate cake is outrageously rich and delicious; despite being made out of entirely wholesome ingredients. A small slice really goes the distance, thanks to it’s decadent truffle-like texture and deep chocolate flavour. I topped it with lightly toasted coconut flakes and fresh strawberries, but you can easily adapt to whatever fruit is in season.

For the base:
½ cup dessicated coconut
½ cup rolled oats or ground nuts
3/4 cup raw buckwheat groats
2 Tbsp honey or pure maple syrup
3 Tbsp coconut oil, melted

Pinch of sea salt

For the filling:
2 cups raw cashews, soaked overnight in water then drained well
1 cup coconut cream
½ cup good quality cocoa or cacao powder
½ cup melted coconut oil
½  cup pure maple or brown rice syrup
3 tsp pure vanilla extract

3/4 tsp sea salt

For topping:
½ cup toasted coconut flakes
fresh strawberries

Line a cake tin with baking paper.

Start by preparing the base. Put all ingredients into a food processor, then process until the mixture starts to come together, about 1-2 minutes. Press the mixture evenly into the prepared cake tin.

To prepare filling, put all ingredients into a high powered blender or food processor. Process until smooth and creamy, about 1-2 minutes.

Tip the mixture into the cake tin and smooth out evenly, then top with the coconut flakes. Pop in the freezer for at least 4 hours, or overnight, to set.

Remove cake from the freezer, allow to thaw slightly, then carefully transfer to a wooden board.

Slice into wedges, and top with fresh fruit.

Serves 8 generously, or 12 modestly.

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