Recipe of the Week
“No Bake Choco”
In a large bowl, mix well all ingredients for the crust using a spoon. Once you have a nice consistency to work with, using your hands begin to fill the base of a 20cm tin to create the crust layer. Press and compact the mixture in place to cover the whole of the tin base, reserving some for sprinkling on top later.
De-stone the medjool dates, then begin to melt the dark chocolate over a bain marie. Place the remaining ingredients for the filling (dates and almond milk) in a blender, and blend to a smooth consistency. Once the chocolate has melted, add to the blender and blend further for an additional few seconds.
Pour over the base filling the tin evenly. Use the remaining crust to sprinkle on top. Refrigerate for a minimum of 5 hours (overnight is good), and voila! You have a delicious chocolate cake ready to serve which is both vegan, gluten free and has no added sugars. Enjoy.
? 300g almond flour
?1/4 tea spoon sea salt
? 50g cocoa powder
? 50g virgin coconut oil
? 1 tea spoon vanilla extract
? 150g dark chocolate
? 10 medjool dates
? 400ml almond milk (or any other plan based milk of choice)
Such an easy and quick recipe, the whole family love it!
- S. Smith, Canterbury
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