Superfood bursting raspberry/vanilla smoothie bowl

Indulgent no-bake chocolate truffle cake

img_6063So uhm my chocolate obsession might be getting a liiiittle out of hand these days, I have worked on so many new chocolate recipes this week and I still have a bunch more to test next week, but is there really such a thing as too much chocolate?! I think not ;)

This no-bake chocolate truffle cake is my absolute favorite of the chocolate recipes that I have been working on this week and I am super excited to share it with you guys! The cake is just so delicious, it tastes so indulgent and has a super rich chocolate flavour, but it is actually a healthified cake made without flour, butter, refined sugar and most of the usual unhealthy cake ingredients. I hope you’ll love it!

If you love chocolate as much as I do, then make sure to check out my other chocolate cake recipes right here!

img_6021 img_6064Ingredients:

Base:
75 grams (1/2 + 1/4 cup) rolled oats
60 grams (1/3 cup) almonds
240 grams (1/2 + 1/4 cup) pitted dates
1 teaspoon pure vanilla powder

Chocolate layer:
125 grams (1/2 cup) pitted dates
2 avocados, peeled and pitted
100 grams (3.5 ounces) dark chocolate (I used one with 70% cacao)
60 ml (1/4 cup) oat milk (or any other kind of milk)
5 tablespoons raw cacao powder
1 teaspoon pure vanilla powder
3 tablespoons maplesirup
A pinch of sea salt

img_6150 img_6062Directions:

  1. Start with making the base by adding the almonds and oats to a food processor and pulse until they’re finely chopped. Then add the rest of the ingredients and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 20 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.
  2. To make the chocolate layer start by melting the dark chocolate. I melted mine in a warm water bath by simply placing the chopped chocolate in a bowl (preferably a metal bowl) and then placing that bowl into another (bigger) bowl that is filled with warm water. You can also melt it in the microwave or over a double broiler.
  3. Then add avocados, dates and oat milk to a food processor and pulse until smooth. Pour in the melted dark chocolate and pulse again. Finally add in the rest of the ingredients and pulse until everything is well mixed and you have a creamy and smooth chocolate dough.
  4. Pour the chocolate dough onto the base and put it in the fridge to set. Let it sit in the fridge for an hour or two before serving. I decorated mine with fresh berries, so delicious!

Note: Store in the fridge until serving. it keeps up to 5 days in the fridge.

 

Comment

There are no comments yet.

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Next post

Superfood bursting raspberry/vanilla smoothie bowl