no bake chocolate cake

There is nothing I love more than a recipe that is easy, delicious, and can be flexible with whatever you have in your pantry. You don’t have to leave your house and buy exotic/expensive ingredients to make something worth sharing! Another thing I love about this cake is that you don’t have to turn on your oven in the heat of the summer!

The only tools you will need for this recipe are a food processor and a springform pan.

I start by lining my spring form pan with parchment paper and oiling the paper so that the cake will easily lift away from the paper once it has set and is ready for serving.

Crust:

3/4 cup almond flour

1/4 cup coconut flour (or rice flour, oat flour, literally anything else will work)

1-2 tbsp coconut oil

1-2 tbsp maple syrup

Put all ingredients in the food processor with the S blade and process until the flour turns into a dough-like consistency. Add more coconut oil or maple syrup if necessary to get a doughy consistency. Press the dough down into the lined spring form pan and place it in the fridge.

Almond & Date Caramel

-1/3 cup almond butter (or peanut butter, cocomana, sunflower seed butter)

-3-4 soaked dates (or maple syrup)

-1 tbsp vanilla extract

-1 tsp coconut oil (if necessary to thin out)

-1/4 tsp salt

Process all ingredients in the food processor with the S blade and pulse until a nice thick liquid consistency(think caramel or really soft nut butter). Pour or press onto the dough and let sit in the fridge again while you work on the next step.

Chocolate topping

-1 cup chocolate chips

-1 tsp coconut oil or coconut milk

Melt chocolate chips over a double boiler on the stove. Add a bit of coconut oil (or milk) to help it melt and thin out. Once melted, pour over the crust and caramel layer and place in the fridge for a few hours.

Once the chocolate has hardened, you can sprinkle on crunchy salt, coconut shreds, or anything you like!

This will last in the fridge for a week or so, but I don’t imagine that it will be around that long :)