This cake is actually super easy to throw together, provided you have a can of coconut milk stashed in the fridge (make sure you throw one in the the night before making this). I have one in the fridge at all times just in case!
Chocolate Coconut Cake [Vegan]
- 1 cup of dates
- 1/2 cup of pecans
- 1/2 cup of hazelnuts
- 1 tbsp of cacao powder
- 1 pinch of sea salt
- 1 can of coconut milk (stashed in the fridge overnight)
- 1 tbsp of agave
- 1 tsp of vanilla extract
- 1 tbsp of coconut oil
- 1/4 cup of cacao powder
- 2 tbsp of maple syrup
- a sprinkle of sea salt
- Throw the nuts (any combo of 1 cup of nuts works!) in the food processor and grind until they break down. Add the remaining ingredients and process until a dough-like texture forms. Press this into a 6-inch spring form cake pan, or the bottom of an 8-inch glass dish (greased with a bit of coconut oil first).
- Take your can of coconut milk out of the fridge and take the lid off. Scoop out the thick cream on the top and put in a medium mixing bowl. You can reserve the liquid in the can by putting it in a container and putting it in the fridge for other things (like smoothies!). Grab your electric mixer and start whipping the cream. Slowly add the remaining ingredients and whip until fluffy (5 minutes or less – don’t over whip it!). Pour this mixture on top of your crust and stash in the fridge while you make the ganash layer.
- Start by melting your coconut oil in a small pot over medium heat on the stove. Once it’s melted, stir in the cacao powder and mix until smooth. Add the maple syrup and salt and stir in.
- Take your crust & coconut cream layer out of the fridge and slowly and evenly pour the chocolate ganash over top. Place this back in the fridge for at least a couple of hours to let it set (4 or more is better if you can wait). I prefer it soft, if you like it a little more firm, try putting it in the freezer so it sets more.
- I sprinkled some unsweetened, shredded coconut on top and tossed on some cacao nibs for texture. Yum!