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Chocolate cake with pecans

(6 servings)

You need:

  • A cake mould with removable bottom (diameter 20 cm) 
  • A food processor

Ingredients:

Creamy chocolate coating 

  • 200gr of unroasted cashew nuts 
  • 40gr of unroasted pecans 
  • 50gr of raw cocoa powder
  • 70gr medjoul dates 
  • 1 Lovechock Creamy Coconut bar
  • 30gr coconut oil 
  • 150ml water 
  • 2 teaspoon vanilla extract 
  • 1,5 teaspoon cinnamon 
  • Pinch of salt

Bottom 

  • 200gr unroasted almonds 
  • 250gr medjoul dates 
  • 1 teaspoon coconut oil 
  • Pinch of salt

Preparation:

  • First soak the cashew nuts for 8 hours in a bowl of water. 
  • Pit the medjoul dates. Put the almonds, medjoul dates, coconut oil and salt together in a food processor and grind well for a few minutes. 
  • Divide the mixture over the bottom of the cake mould. Start in the middle and work to the outside, pressing firmly with your hands or a spatula. Then put the cake tin in the fridge for 15 minutes. 
  • For the chocolate layer. Drain the cashew nuts in a colander and put them in the food processor. Add the raw cocoa, medjoul dates, Lovechock chocolate, coconut oil, water, vanilla extract, cinnamon and salt and grind until creamy and smooth. This takes about 7-10 minutes. 
  • Spread the chocolate layer over the bottom of the cake and smooth with a spatula. 
  • Decorate the cake with pecan nuts and put it in the fridge for at least 3 hours to harden.
  • Enjoy!
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