150gramsmedjool datesaround 9 dates, pip removed and flesh roughly chopped
½cupwater
⅔cupraw cocoa or cacao
½teaspoonteaspoon sea salt
¼cup mesquite powder (or maca powder)
¼cupmaple syrup
For the ganache
½cup / 125mldairy free creamI use Oatly
115gdairy-free chocolate chips
pinchsaltt
Instructions
TO MAKE THE CAKE
Put the sunflower seeds in a bowl and cover with warm water. Add the apple cider vinegar and leave for 2 hours.
When soft, drain and rinse the seeds and put them in the food processor.
Add ½ cup cold water and process until well combined and smooth.
While continuing to process, add the figs and dates through the feed tube.
Add raw cocoa or cacao and the mesquite and continue processing until it begins to come together. You may have to stop to break up the dried fruit.
Finally, add the salt and the maple syrup and blend until the batter will stick when pinched between two fingers.
Line a small springform round cake pan with baking paper.
Spoon and press the cake "batter" in to the pan until compact and flat. Place in the fridge for around an hour.
TO MAKE THE GANACHE
Place the chocolate into a heat-proof bowl. Heat the cream in a small saucepan until it begins to gently simmer. (you are looking for small bubbles around the outside of the pot, don't let it it boil) Pour the hot cream over the chocolate and let it sit for 2-3 minutes to gently soften the chocolate. Slowly stir until completely combined and chocolate has melted. Add a small pinch of salt and stir it through.
Remove the cake from the fridge and remove it from the pan. Using a spoon or a small angled baking spatula cover the top of the cake in the ganache. Put back in the fridge overnight.
Serve with either dusted cocoa, blueberries or caramel buckinis.
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