- 1 cup raw walnuts
- 1 cup raw almonds
- 1/4 - 1/3 cup pitted dates
- 2 tbsp coconut oil
- 3 tbsp honey
- 3.5 cups of raw cashews, soaked in water for at least an hour
- juice of 3 lemons (should be about 3/4 cup)
- about 1/2 - 2/3 cup honey
- 1 cup raw coconut oil
- 1 vanilla pod, scraped out or 1 tsp natural vanilla extract
- pinch of sea salt
- Approx 2/3 cup raw cacao powder
- Approx 2-3 tbsp honey
- Approx 1/3 cup coconut oil (melted)
Take all ingredients for the filling and put them in a food processor, blender, or, ideally, a high-power blender such as a Vitamix. Blend on high until the mixture is totally smooth and uniform. This will only take a minute or less in a high power blender, but could take a little while in a food processor or normal blender. Once you're done, pour the filling over the crust, smooth it out and place it in the freezer overnight, or for a couple of hours at least, to set.
Before serving, take the cake out of the freezer so it can soften. You want to serve/ eat it while it's cool, but not frozen. While the cake is warming up a little, mix together the chocolate sauce ingredients in a little bowl. These are approximate quantities, because I don't actually measure them... just have a little taste, and if it's too sweet add more cacao, if it's not sweet enough add more honey. Add enough coconut oil so the mixture is fairly liquidy and runny. Pour the chocolate sauce over the cake, and add berries, or any other fruit that you want. The chocolate sauce will harden on the cool cake and make a yummy chocolate crust.
Keep leftovers in the fridge, or freezer.
Bonus Tip: You can make the chocolate sauce, then pour into ice cube trays and stick it in the freezer. In about 10 minutes you'll have delicious raw, vegan, healthy chocolate. This is particularly useful if you live on Koh Tao, or anywhere that you can't access good quality chocolate. Good chocolate is a necessity, like oxygen :)