- 1 cup pitted dates
- ½ cup almonds
- ½ cup coconut chips
- 2 tbsps cocoa powder
- 1 tsp cocoa nibs
- ½ tsp cinnamon
- 2 tbsps flaxseeds
- 1 x 400g block tofu, light- pressed
- ½ cup cashews, pref. soaked for 2-4 hours
- 3 tbsp maple syrup
- 2 tbsps raw cocoa powder
- ¼ tsp vanilla extract
Whizz the base ingredients together, press into a 10” flan case and put into the fridge or freezer to set. If you need it to set in a hurry, the freezer is best.
Whizz the topping ingredients together and pour over prepared cake bases. Chill for at least ½ hour to set before serving. Top with fresh blackberries or raspberries to serve and scatter with grated chocolate.
[Picture credit: Kimberly Espinel, The Little Plantation]