This chocolate cake is totally to die for but it does seem to be super addictive. Way more than anything else I’ve ever made. It’s richer and way more delicious than any conventional chocolate cake I ever made or tasted. Trust me I’ve tried a lot of chocolate cake in my life.
Crust – to be honest the last few times I’ve made it I’ve just stuck in any nuts that happen to be handy
2 cups of pecans
½ cup of pinhead oatmeal
12 dates pitted
½ cup Brazil nuts
½ cup cashew nuts
¼ cup of coconut oil
Grind ingredients in a food processor. You may need to add a small amount of water to the crust mixture. Press the crust into either an 8 inch spring form pan or pan of your choice.
2 cup of agave
2 cup of coconut oil
2 vanilla beans
½ teaspoon of salt
4 cups of raw cacao
In a high speed blender blend all the ingredients, blend until creamy smooth.
Transfer the mixture to the pan. Allow to chill in the fridge until firm – normally takes about two hours.
Store leftovers in the freezer - will keep for a good few months frozen
OK for a slightly less extreme version of this cake add I cup of hemp seeds to the crust, for the filling reduce everything by ¾ and add 2 cups of cashews soaked for 3 hours - still taste totally divine