This cake has a crust which is a mixture of almonds and hazelnuts, sweeted with dried fruits. Over the non-bake nut crust comes a fudgy-like chocolate cake. It is made with coconut milk but you'll only taste rich chocolate. I just love the combination of the nutty crust and chocolate. I also added a little of an instant coffee alternative powder. This one is made with chicory, figs, and grains (A.Vogel Bambu):
70 g (1/2 cup) almonds 70 g (1/2 cup) hazelnuts 60 g (1/2 cup) sunflower seeds 70 g (1/2 cup) dried dates 5 dried apricots 2 tbl water
2 cans organic coconut milk (total 800 ml) 30 g (1/2 cup) Dutch cocoa powder 1 tbl instant coffee alternative powder (Bambu) 130 g (1 cup) sucanat 1 1/2 tsp cinnamon powder 1 tsp vanilla essence 1/4 tsp almond essence 2 tsp agar agar powder
2 tbl arrowroot powder 75 ml (1/2 cup)soy milk
To make the crust place the nuts in the food processor. Grind them into small pieces and then place the nuts in a pan. Toast them carefully until they smell toasted. Do not leave them in the pan too long and keep turning them over so that they do not burn. Then place these nuts back into the food processor and add the dried fruits. Mix and add 2tbl of water. This should be enough water so that the mixture becomes sticky. Mix another few seconds and the nut mixture is ready. Then place the nut mixture into a baking springform. Smooth and press the mixture evenly with your fingers to form a crust:
Now for the chocolate layer of the cake. To make this you need a large pan. It's sooo simple! Don't turn on the heat yet. First pour the coconut milk in the pan. Add all the other ingredients except for the arrowroot powder and milk. These two ingredients you need ready to use beside you.
Now start to heat the pan and stir constantly while it gets hot. When it starts to reach boiling point look at the clock and let it continue to boil for about one minute. Keep stirring because you don't want the agar agar to form clumps. In the meantime pour the milk in with the arrowroot powder in a little bowl and mix with a spoon. Yes, one hand will be mixing in the pan and the other hand is mixing the arrowroot powder and milk! See how fun cooking can be. Once you've mixed the arrowroot powder with the milk add this to the pan. Let the chocolate 'fudge' cook for another minute and then turn off the heat. Now you can breathe again! Pour this chocolate fluid in the springform and let it cool. Then place in the fridge and preferably let it set until the cake is firm and cold. I usually leave it to set overnight. Then decorate the top of the cake. I like the taste of grated bitter chocolate on top.
Wow. That's really, really good. II used 1/2 cup of agave in place of the Sucanat (allergy), and added hazelnut extract in place of the almond essence, and left out the Bambu and cinnamon (allergy). I also used regular cocoa powder, not having any dutch processed on hand, but it still came out really, really well. It looks just like the picture. Yum. This filling would be a great pudding all on its own.