Chocolate Ripple Cake
- 1 cup raw organic cashews or 2 cups desiccated coconut*
- 10 medjool dates, seeds removed
- 2 tablespoons cacao or cocoa
- 1 270ml tin of full fat organic coconut milk that has been refrigerated for a minimum of 24 hours**
- 1 teaspoon concentrated natural vanilla extract
- 2 teaspoons of organic honey***
- Preheat your oven to 175°C or 350°F
- Line a tray with baking paper.
- Place the cookie ingredients into your food processor and pulse at high speed until the mixture resembles a fine sticky crumb.
- Press the mixture into balls and shape into cookies. Try not to make them to thick.
- Place the cookies onto the tray and bake for 8 – 10 minutes.****
- Remove from the oven and leave on the tray for 20 minutes to cool. Gently transfer the cookies to a cooling rack.
- When I made this cake I left the cookies in the fridge over night and assembled the cake the following day. I would suggest placing the cookies in the fridge for at least an hour prior to assembling the cake.
- To make the cream place the solid component of the coconut milk, the vanilla and the honey into a small to medium sized mixing bowl and beat to combine.
- You can either return the cream to the fridge for 20 – 30 minutes to firm up a little (perhaps a safer option) or do what I do and work very quickly.
- You can either assemble the cake using the log method out lined below or simply layer the biscuits and cream in cups. With the cup option it does not matter how thick or solid your cream is and there is no need to work quickly.
- Assemble your cake by spreading a biscuit with the cream, adding another biscuit and repeating. Sitting the biscuits onto your serving plate as you go. You are essentially making a log (not a tower) with the biscuits and cream. Cover the cake with the cream if desired.
- Place the cake in the fridge overnight to work its magic.
- Serve and enjoy.
Sourced from our favourite website, Wholefood Simply.