For the crust:
- 1 cup ground almonds (also known as almond meal)
- 1 cup pitted dates
- 0.5 cup quick cooking oats
- drop of water (to process the dates until smooth)
For the Topping:
- 1 tsp cocoa powder
- 1 tbsp. sliced almonds
For the cream:
- 1 cup soaked cashews (cover cashews in water for 1 hr in advance so they become softer)
- 3 tbsp. cocoa powder (unsweetened)
- 150 gr silken tofu ( see notes for an alternative)
- 1 tsp vanilla flavour
- 5 tbsp. maple syrup
Mix quick cooking oats together with ground almonds in a bowl and set aside.
Process dates with little bit of water till they turn into a date paste. Then combine dates together with the dry mixture and create a dough. This is going to be a base of you cake. It should stick well together but shouldn’t be too wet as you do want to be able to cut through it. If it does seem too wet, add bit more oats.
Take a medium sized baking tray (I like using round shape but any shape will work) and spread the mixture evenly to the bottom. It should be about 1 – 2 cm thick. Then place into the freezer while you are preparing your cream.
Put soaked up cashews (without the water), silken tofu, cocoa, vanilla and maple syrup into a high speed blender. Blend for at least 1 minute until well combined and smooth. The cream should be thick enough to hold the shape, so if it seems bit too liquid, just add a few more cashews and process again.
Then spread the cream onto your base. Sprinkle more cocoa on top together with some sliced up almonds.
Put to the fridge for 30 min and enjoy with joy.
Note: (If you can’t get silken tofu or avoid soy, use 1/2 cup of cashews instead. In total then you’ll be using 1.5 cups of cashews. The cream will be denser, so you may need to add a drop of water to adjust the consistency.