1 cups of pitted Medjool dates
1 ½ cups almonds and brazil nuts
¼ cup shredded coconut
1 tablespoon coconut oil


2 cups cashews
½ cup dried dates
¼ cup coconut milk
¼ cup cocoa powder
1 teaspoon vanilla extract
3 tablespoon raw agave syrup

Chocolate Ganache

¾ cup canned coconut milk
2 tablespoon coconut oil
1 tablespoon cocoa powder


For The Crust

• Process all the ingredients to form a paste. Put it at the bottom of an 8-inch springform pan and spread it with your hands. Make sure to press it down.

For The Filling

• Let the cashews and dates soak in water for several hours.

• Drain and place in the blender with the rest of the ingredients.

• Blend until you get a smooth cream.

For The Ganache

• Just warm the milk and coconut oil. You don’t want to cook it; only get the oil to be completely liquid.

• Add the cocoa powder to the milk and oil mixture, let it rest for 1 minute.

• Mix with a wire whisk until integrated.

Assembling The Cake

• After covering the mold with the crust, add the filling mixture, and put it in the fridge for 2 hours to cool.

• Once cool, place the ganache.

• Store in the fridge for several hours to get consistency.

• It can also be stored in the freezer, it will be firmer like a frozen cake.

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