No-Bake Vegan Date & Chocolate Cake
Featuring a nutty date base, a creamy cashew chocolate filling, and a decadent dark chocolate topping, this cake is both wholesome and indulgent. Finished with a sprinkle of pistachios, it’s a dessert that’s as beautiful as it is delicious—perfect for special occasions or guilt-free everyday treats.
Ingredients
For the base:
- 270 g dates
- 130 g walnuts (or hazelnuts)
- 50 g desiccated coconut
- 60 g cocoa powder
- 1 pinch salt
For the filling:
- 260 g cashews
- 250 ml coconut milk
- 160 ml maple syrup
- 120 g cocoa powder
- 1 tsp vanilla extract
For the topping:
- 250 g dark chocolate melted
- 2 tbsp smooth peanut butter
For serving:
- pistachios
Instructions
For the base:
- Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
- Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
- Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.
For the filling:
- Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
- Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.
For the topping:
- In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.
For serving:
- Sprinkle the cake with pistachios and serve.
Notes
Chef’s tips:
- Instead of walnuts, you can use hazelnuts.
- You can also add the zest of 1 orange to the filling.
Tried this recipe?Let us know how it was!