Raw, vegan, and super yummy sticky chocolate cake <3
For about 4 servings:
2 dl (4/5 cup) of cashew nuts
1 tablespoon of almond milk mixed with 1 teaspoon of carob powder
2 tablespoons cacao
1 tablespoon coconut oil
dried shredded coconut
Mix the nuts to a fine flour in a food processor.
Add the dates, cacao, coconut oil and the almond milk mixture.
Mix until it becomes a smooth paste.
Spread the mixture in a baking tin or in portion sized dishes.
Sprinkle the coconut on top.
Let the cake sit for at least an hour in the fridge before serving.
Lasts about a week in the fridge.