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Triple chocolate cake on a plate

Triple chocolate cake

Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Cook Time 35 mins
Total Time 35 mins
Servings 10

Ingredients
  

Base

  • 80 grams walnuts
  • 80 grams pecans
  • 4 medjool dates (soaked in water for 4-5 minutes)
  • 30 grams cocoa

Vulling

  • 300 grams cashews soaked for a minimum of 4hrs and dried
  • 250 grams coconut oil unscented
  • 9 medjool dates (soaked in water for 4-5 minutes)
  • 4 tbsp cocoa
  • 2 handfuls cocoa nibs

Instructions
 

Base

  • Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
  • Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
  • Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
  • Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.

Filling

  • Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
  • Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
  • Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
  • Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.