EASTER CHOCOLATE ORANGE CAKE
This no-bake vegan cake is incredibly tasty, quick and easy to make, and you can store it for days in the freezer and take out a pice when you desire a treat. It is hard to believe that it´s made using only healthy ingredients. Perfect for the Easter season as a luxurious dessert, or for any other occasion!
It is also gluten, dairy and refined sugar free.
INGREDIENTS
12-16 pices
CRUST
200 grams oats
100 grams of nuts, choose from almonds, walnuts, macadamias, pecans or a mix of nuts
6-7 medjool- dates (use the larges ones)
1/2 teaspoon of salt
1 teaspoon of raw cocoa powder
Juice from one small orange and some grated orange peel
FILLING
1 cup macadamias
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup cocoa powder
1 large orange juiced (approx. ½ cup)
1 avocado
INSTRUCTIONS
CRUST
1. Put the crust ingredients in a food processor or high speed blender until it resembles fine crumbs, and it sticks together when pressed.
2. Take the mixture and place into a cake tin or tart pan (you may want to line it with cling wrap) and press down to form the base.
3. Place in the freezer to set overnight, or for a minimum of 4 hours.
FILLING
1. Put the ingredients in a blender or food processor and process until the mixture is nice and smooth.
2. Pour on top of the crust and put it back in freezer to set for 2 more hours. I recommend storing the cake in the refrigerator to maintain the consistency of the filling.
3. Then add your preferred topping and serve.
TOPPING OPTIONS
Grated dark chocolate (I love to use organic dark chocolate with 85% cocoa), cacao nibs, gojie berries, fresh berries, grated coconut, sea salt flakes, orange rind, grated or the topping you prefer.
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