Creamy chocolate cake

Ingredients for 1 servings:

• 100 g nuts, e.g. almonds, hazelnuts, cashews etc.
• 400 g dates
• 1 tbsp coconut oil, liquid
• 200 g cashew nuts
• 150 ml plant-based drink (rice drink) or another variety
• 4 tbsp cocoa powder, unsweetened
• 4 tbsp sweetener of your choice (rice syrup, cane sugar, xylitol, …)
• 1 tsp agar-agar
• Nuts or desiccated coconut for decoration
• flavoring, e.g. vanilla, cinnamon etc.

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

For a 24cm springform pan, also possible as an ice cream cake – vegan, only natural ingredients

For the base, blend the nuts and dates together in a blender until smooth. Add more dates or nuts if desired (the dough will look crumbly, but if it sticks when crushed, it’s just right). The dough can now be poured into a dish and pressed down firmly. Then refrigerate. If you like, you can bake the base beforehand at 180°C (top/bottom heat) for about 10 minutes; this will make the cake firmer. Soak the cashews in water for at least 6 hours (preferably overnight). Drain the water and blend until creamy, adding more water if necessary. Blend the cashew cream together with the cocoa powder, sweetener, and flavorings. Pour the plant-based milk into a saucepan and stir in the agar-agar to avoid lumps. Bring to a boil for about two minutes while stirring continuously, then add it to the cashew chocolate cream and blend quickly. Pour the cream onto the base, smooth it out, and refrigerate for at least an hour. Decorate with nuts or coconut flakes, if desired. The cake will keep in the refrigerator for several days. If the base becomes soft, simply place it in the freezer for 20 minutes. It can also be eaten as an ice cream cake.