| Servings |
6 inch cake
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Ingredients
- CRUST:
- 1 cups ½raw pumpkin seeds pepitas
- 9 soft medjool dates pitted
- 2 tbsp coconut oil liquefied
- 2 tbsp maple syrup
- FILLING:
- 4.5 cups cooked cauliflower florets steam or boil beforehand
- 9 tbsp coconut oil liquefied
- 9 tbsp maple syrup
- 6 tbsp plant milk avoid coconut milk
- 1 tbsp pure vanilla extract
- 1 tbsp maca powder optional
- tsp ¾salt
- 9 tbsp cacao powder or more to taste for a darker flavour
- 1 tbsp molasses
- tsp ¾instant espresso powder
- OPTIONAL TOPPINGS:
- cacao nibs chocolate chips, shaved chocolate, pepitas
Ingredients
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Instructions
- Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in.
- Transfer this mixture into a 6″ springform pan and press into an even crust. Freeze while working on the next step.
- Blend all filling ingredients, except cacao, molasses, and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this white mixture for swirls (optional)(I just pulled some out using my icing pen tool). Add cacao, molasses, and espresso and blend once again to combine.
- Pour the chocolate mixture into the pan over the crust. Swirl in the white filling into a pattern of your choice. Sprinkle with any decorative toppings.
- Freeze the cake for 6 hours or overnight to set.
- Enjoy! Keep leftovers frozen.
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