Full of coconut goodness this is one of the easiest and most delicious chocolate cakes I have ever made!
Low GI, Vegan, Dairy, Gluten & Sugar-Free
Level of Difficulty: super easy
Time Taken: 20 minutes
Magic Ingredients:
The base
1 cup almonds
1/2 cup coconut oil, melted
3 Medjool dates
1 tbs coconut nectar
1/4 tsp pink salt
The topping
1 cup cashew nuts, soaked for 2 hours
1 banana, frozen
1/4 cup coconut nectar
1/2 cup raw cacao powder
1/2 cup coconut oil, melted
1 tsp vanilla extract
What to do:
For the base blend, all ingredients in a food processor until it binds together. Lay a sheet of baking paper over a 10-inch dish and press the mixture out across the bottom. Pop in the freezer whilst making the topping.
For the topping blend all the ingredients together in a food processor or blender and spread over the crust. Transfer the whole dish to the freezer and allow to sit for 1-2 hours. Remove 5-10 minutes before serving.
Author: Jenni Madison
Jenni started Coconut Magic when she returned from living in Thailand in 2011. Whilst abroad, Jenni had discovered the most amazing quality of coconut oil and experienced her own health transformation. Jenni returned with very little other than her coconut oil discovery and a desire to share it with the world. Just a few months after her return coconut oil and whole new perception of well being started to become 'rediscovered' in the west. People were looking for clean, pure and sustainable, health products. People were eager to learn about health food, raw food and healing with plant-based nutrition. Based on this, alongside Jenni's passion to share what she had discovered in the East, the company grew fast.
Coconut Magic is committed to bringing you the highest quality coconut products, backed by sustainable, fairly traded production, and well-being education.
Find more about the author Jenni Madison here
