Fresh orange-chocolate cake


Ingredients for the cake base:

200 g almonds

100 g dates (more if needed)

30 g fresh cocoa (or plain bitter cocoa)

Ingredients for the filling:

500 g cashew nuts (soaked for 2 hours)

2 dcl of virgin coconut oil

1 dcl of agave syrup (more or less, depending on how sweet the cake you want)

60 g fresh cocoa (or plain bitter cocoa)

2 dcl of freshly squeezed orange juice

1 tablespoon grated orange peel (if you do not have organically grown oranges, skip this ingredient)

1/4 tablespoon non-alcoholic orange extract

1 pinch of sea or Himalayan salt


Procedure – preparation of the basis:
In the multipractice, mix the almonds, dates and cocoa and stir until the mass sticks and becomes sticky. If not, add some more dates.

Pie model with a diameter of approx. Spread 20–25 cm with coconut oil.

Form the mass into a ball and place it in the middle of the model, then spread it out and press it well to the bottom of the baking pan to create a compact base.

Procedure – preparation of filling:
Put all the ingredients for the filling in a blender and mix until the mixture becomes rich and creamy. If necessary, stir the mixture several times with a spoon to get an even, smooth mass. Pour the filling into the pie tin, cover with aluminum foil and place in the freezer for at least 8 hours (preferably overnight).

Before serving, let the cake thaw for at least an hour, then let it rest for another hour in the fridge. Decorate the cake with grated almonds, pieces of orange or other decoration (optional). Cut into pieces and serve.

Note: Due to the coconut oil contained in the cake, it will melt if you leave the cake in the heat.

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