Chocolate Base
Ingredients:
- 1½ cup walnuts
- 1 cup dates
- ¼ cup (heaped) cacao powder
- ½ tsp salt
- 1 tbl coconut oil
Directions:
- Place walnuts in a food processor
- Process until they turn in to a fine crumble
- Add the cacao and salt
- Process again until mixed through
- Add dates
- Process again
- Add coconut oil
- Process again until all well combined
- Line a spring form cake tin with baking paper
- Press mixture firmly and evenly into the bottom of the tin
- Place in fridge or freezer to set
Coconut Layer
Ingredients:
- 3 cups of cashews
- 1 can of coconut cream
- ½ cup coconut oil
- ½ cup maple syrup
- ¾ cup of shredded coconut (can use more depending how coconutty you want it)
Directions:
- Place the cashews, coconut cream and maple syrup in a high powered blender
- Blend until really smooth
- Add the coconut oil and blend again
- Pour in to a mixing bowl and stir through the shredded coconut
- Pour in to cake tin on top of the base layer
- Put in the freezer to set hard
Chocolate Ganache Layer
Ingredients:
- ¾ cup cacao powder
- 1/3 cup coconut oil
- ¾ cup maple syrup
- pinch of salt
Directions:
- Ensure coconut oil and maple syrup is melted and at room temperature
- Whisk together coconut oil and maple syrup (option to use a food processor or just hand whisk)
- Add cacao powder and continue to whisk until well combined and it has formed a thick ganache texture
- Only once the coconut layer is completely set, pour the ganache layer on to the top and spread with plastic spatula to form little peaks (or whatever your desired look)
- Send it a whole lot of love and place back in freezer and remove 30 minutes prior to eating
