Let’s be honest! The first thing that usually comes to our minds when we think about a healthy cake (or any dessert in general) is that is going to be boring, is not going to taste any good and you completely lose your interest. And when you say that is Vegan and Gluten-free people just immediately assume that is going to be something horrible. This is the honest truth!
For decades we have been told that sweetness comes from sugar, eggs, butter cream, etc. And any dessert that doesn’t include any of those is automatically discarded from our menus. But let me tell you, a cake cannot just be delicious – and I mean heavenly crazily delicious – but healthy and interesting.
That’s why this recipe is so special.
This chocolate cake is insanely delicious, crunchy and velvety at the same time. It is super easy to make, it has no sugars (only natural sweeteners) and no dairy. And is dark and nutty at the same time. Perfect combination right?
So how do we get such a healthy dessert with no sugars and no bad stuff?
Simple! The trick is replacing whatever is not that good for you (like all the usual super processed ingredients such as refined sugar, biscuits, buttermilk, heavy cream, etc.) with natural and nourishing ingredients: So, in this recipe dates replace the traditional refined white sugar, almonds replace the biscuits and the coconut milk replaces the super fatty butter milk.
I can promise that this will be a winner. Even my husband that is a big fan of dark chocolate loved this one and gave me a huge compliment. Some of my friends also tried it and I must say that not even a single slice was left on the plate… (I guess this says it all).
Have a look at this super easy recipe, try it and share your photos with the #comidamor.
Enjoy it with some berries, figs or a dollop of ice-cream and some fresh mint.
- 1 cup almonds
- ½ cup brazil nuts or pecans
- 3 tablespoons grated coconut
- 7 seedless dates
- 2 tablespoons melted coconut oil
- 1 cup coconut milk
- 150 g chopped 85% dark chocolate
- 2 tablespoons agave or other sweetener (honey or sugar also work)
- 1 teaspoon of pure vanilla extract
- Red berries
- Shredded nuts and/or coconut
- Mint leaves
- Firtly, start by mixing all the crust ingredients in a food processor.
- Secondly, transfer the mix to a baking tray and bake for 5 - 10 min at 180C.
- Then let it cool and set aside.
- Prepare the filing.
- For the filling, put the chocolate and the coconut milk in a bain-marie, and keep mixing until the chocolate has melted completely.
- Add the agave and mix. The amount of agave will depend on your taste, so it is good to try the mixture and adjust.
- Then,transfer the mixture to the baking dish (on top of the previously lightly baked crust), and refrigerate for at least 8 hours or until the filling is firm. If you prefer, freeze the pie and remove from the freezer 15 minutes before serving, for a semi-frozen texture.
- When serving, decorate with fruits of your choice. Here I used red fruits and figs.
- Serve with a dollop of plant-based ice-cream and more berries and mint.