This decadent vegan chocolate cake is made with just a few simple ingredients that won’t have you feeling bad for having a second slice.
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GET THE RECIPE
Line the base of a 9 inch spring pan with parchment and set aside. Into a food processor add all your ingredients and blend till a large ball forms or until well combined.
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You should still be able to see the nuts but make sure the dates are nice and smooth. Using your hands flatten out the based of the cake into the tin.
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Add all your ingredients into a high speed blender (add your liquids first) and blend till smooth -around two minutes.
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Once blended transfer your mixer to the cake tin. A quick trick to flattening the cream is by slamming the tin down on the table a couple times or use the back of a spoon.
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Place in freezer to set for at least 3 hours but I prefer leaving it over night!
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Garnish the cake with fresh berries or choice, some mint and chocolate! Enjoy!
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