Author Notes
A dairy free, guilt free tropical cake that is heaven on a plate. Sweet, creamy, and tart all at the same time. —Marquis
Ingredients
- Chocolate Crust
-
3/4 cup
walnuts
-
1 tablespoon
cacao powder
-
4
medjool dates, soaked
- Cream Cake Filling
-
1 cup
cashews
-
1/2 cup
pineapple, chopped
-
1/4 cup
maple syrup
-
1
lemon, juiced
-
2 tablespoons
coconut oil
-
1/2 teaspoon
vanilla
-
1
passion fruit
Directions
- Chocolate Crust
-
Place everything in a food processor and process until very crumbly.
-
Dump the contents into a 6 inch springform pan lined with parchment paper and press down until even.
-
Set aside.
- Cream Cake Filling
-
Place everything except the passion fruit in a high speed blender and blend until smooth. You may need to use the tamper to keep the ingredients moving.
-
Pour over the crust and then cover with foil. Place in the freezer for a few hours to set.
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When you are ready to serve, scoop out the passion fruit and top the cake.
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