6 servings
Ingredients
- 2 tbsp melted coconut oil
- 180 g cooked chestnuts
- 100 g ground almonds
- 1 tbsp vanilla extract
- 1 tsp all spice
- 9 pitted Medjool dates
- 100 g good quality dairy free chocolate melted
- 2 tbsp raw cacao
- 1 tsp baking powder
- 1 tsp almond extract
- Pinch of sea salt
- 3 tbsp coconut sugar or sugar for choice
For the cashew cream
- 200 g soaked cashews
- Juice 1 lemon
- 2 tbsp maple syrup
- 1/2 tbsp vanilla extract
- Pinch sea salt
- Water
- Strawberries/fruit
Alternative toppings
- Vegan cream cheese
- Apples or pears sliced
- Nuts of choice
Instructions
- Pre heat your oven to 180C
- Pop the coconut oil and chestnuts in your food processor and blitz for 1-2 minutes. Add in the dates and blitz again, then finally the melted chocolate, ground almonds, cacao, baking powder, almond & vanilla essence, salt and coconut sugar and pulse again until everything is well combined (Please note, the batter is super thick).
- Spoon the batter into your cake tin. I used a 21cm loose bottomed tin (I wet my hands and pressed the mix into the sides).
- Bake for 20 minutes until the edges are getting a little brown.
To make the cashew cream
- Pop all the ingredients into your cleaned food processor and blitz until smooth and creamy.
- Add a little water if the consistency is a little thick.
- Allow to cool and then top with the cashew cream and strawberries.
Alternative toppings
- Top with the cream cheese, sliced fruits and nuts.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.