No Bake Chestnut Cake
No Bake Chestnut Cake, Gluten free, vegan and grain free. It’s like vegan cheese cake but without cashew nuts, so not so heavy but as creamy and delicious.
Equipment
- Blender/Food Processor
- 18 - 20 cm round cake tin, or a equivalent size square or rectangle tin
Ingredients
Base
- 2 cups almonds
- 1 cup dates
- 3 tbsp coconut oil
- 1/2 tsp vanilla optional
- 1 pinch salt
Chestnut Layer
- 2 cups chestnut puree (500g)
- 1/3 cup coconut oil
- 1/2 cup maple syrup or less, adjust to your liking
- 1 pinch salt
Homemade Chocolate
- 2 tbsp coconut oil
- 4-5 tbsp unsweetned cocoa powder
- 3 tbsp maple syrup
- 1/3 cup almond or oat milk or use any kind of plant milk
Instructions
- Chop and soak the dates, at least 15 minutes, depending how soft they are. If they're fresh and super soft you can skip the soaking part
- Place almonds in food processor and roughly grind them, remove
- Place drained dates and melted coconut oil in the food processor and blend util smooth. Then add ground almonds, salt and vanilla if using and puls until you get a wet sticky mass
- Press firmly into lined round cake tin to make the base
- For chestnut layer, place room temperature chestnut puree in the processor, add melted coconut oil and the rest of ingreditents. Blend until very smooth. It shouldn't take more the a minute.It is important that you don't use cold chestnut pure as it will make the coconut oil firm up and make blending impossible.
- Pour the chestnut fillig over the base and place in the fridge or a freezer if you're in a hurry, to set and chill so the melted chocolate would firm up as we pour it on top
- Prepare the chocolate: Place a bowl with coconut oil over a pot with boiling water. When it is melted, add syrup and cocoa. Stir to blend it and then add milk. Keep stiring until you get a nice smooth chocolate.
- Pour on top of chilled cake. It should start firming up really quickly
- Leave it in the fridge to set. It will keep in the fridge up to 10 days, at least a month in the freezer.