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Preparation time: 40+ min

Difficulty: medium

Juicy chocolate base


  • 175 g chocolate containing high levels of cacao

  • 175 g plant-based butter

  • 200 g ground almonds

  • 1 sachet of baking powder with wine stone

  • 150 ml plant-based milk

  • 3 tbs apple cider vinegar

  • pinch of salt

  • 100 g date paste

  • 100 g applesauce

Melt the chocolate and butter over a water bath.

Make buttermilk by adding vinegar to milk and leave it to curdle.

Add baking powder to almond flour. It is best to mix it in with your hands and break any lumps with your fingers.

Add the applesauce, date paste, and melted chocolate to a large bowl and mix. Carefully mix in the almond flour and gradually add the buttermilk.

Pour the batter into a baking tray covered with a baking sheet and bake at 150°C for one hour.

This cake is very juicy, so don't get fooled by the feeling that it isn't done yet. It will thicken while it cools down, and if we store it in a fridge it will become hard (but still juicy).

Coco cream


  • 200 g cashew nuts

  • 200 ml coconut milk

  • 50 g cacao butter

  • 25 ml maple syrup (you may replace it with coconut blossom syrup or agave syrup)

  • 2 tsp vanilla

  • 50 g ground coconut

Soak the nuts for at least 6 hours (ideally overnight), drain them, and add to a blender.

Melt the butter in a water bath at a low temperature and add it to the nuts. Add the rest of the ingredients and blend it to get a smooth cream. Cool the cream in a fridge because it will slightly thicken due to cacao butter. Neatly spread it onto the chocolate base.

We decorated the cake with cacao nibs and roasted coconut chips.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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