3/4 cup almonds, soaked for 30 minutes if you have time
1/2 cup dried coconut
1/3 cup coconut oil, melted
1-2 tablespoons almond or peanut butter
1-2 tablespoon cacao powder
water, as needed Filling:
sweetener, to taste (I use coconut sugar, maple syrup, dates, or apple juice)
3-4 tablespoons cocoa or cacao powder
vanilla essence or fresh orange juice, to taste
3/4 cup soaked irish moss, and blended well with water Chocolate sauce, optional:
1/4 cup coconut oil, melted
cacao powder, to taste
1. For crust, grind together the first 5 crust ingredients until you get a crumbly base type mixture. I did it in the Vita-mix. Add water if needed, and press into a cake tin.
2. For filling, in a powrful blender, mix the filling ingredients together until you get a super-thick chocolaty moussey-type consistency. I blended this in the Vita-Mix.
3. Decorate with coconut and fruit of your choice. The irish moss gives it a special jelly type texture, enabling you to cut the cake. For chocolate sauce, mix chocolate sauce ingredients, and drizzle over top, if desired.
If you don't have irish moss, add 1-2 avocados and 1/2-1 cup soaked cashew nuts into the mix and blend on high until thick. Pour on to base, and put in refrigerator or freezer to set. Sweeten to taste.
Source of recipe: I created this recipe for my husband's birthday and it was so nice I wanted to share it i with you.