Crust:
1½ cups powdered walnuts (I managed to get powdered walnuts, but you can use chopped or whole)
2¼ cups diced dates (I managed to get diced dates but you can use whole)
To make the crust:
Pulse walnuts into powder (if you use whole walnuts) in a food processor
Add the pitted dates and keep processing until it all starts to stick together.
Line a 9” spring form cake with parchment paper, press mixture down with the palm of your hand into the bottom of cake pan.
Leave it in the fridge while you prepare the filling.
Cake:
3 cups raw unsalted cashews
3 tablespoons cacao powder
1 cup water
Juice from 2 lemons
1½ cups diced dates
187.5 ml coconut oil
3 tablespoons maple syrup
1½ teaspoons vanilla extract
To make the cake:
Blend all the cake ingredients until smooth, thick and creamy.
It should be the consistency of yogurt. (Here I adapted the original recipe and only used 1 cup of water in stead of 1½ cups as suggested)
If it’s watery, add more dates, coconut oil or nuts, or if too thick, add extra water or maple syrup. (Mine came out perfect and I did not have to fix the consistency).
Spoon out onto the cold crust and leave overnight in the fridge, in order for it to set and develop in flavor.
Decorate as you wish
I used vegan chocolate shavings, slivered almonds, shredded coconut and salted pumpkin nuts.
Only for displaying I added some pumpkin candy, but as it’s not vegan, did not serve it as such.
Source: thisrawsomeveganlife
Adapted, prepared, tried and tested by: Es Slabs
Es's Raw Vegan Chocolate Cake
