Raw Vegan Chocolate Coconut Cake

Chocolate Coconut Cake:

• 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained)
• 1/2 Cup Desiccated Coconut
• 1 Cup Roasted Almonds
• 1 Cup Rolled Oats
• 1/4 Cup Coconut Yoghurt
• 3 Tbsp Cacao Powder
• 2 Tbsp Oat Milk (or any other plant milk)
• 1 Tsp Vanilla Extract
• Pinch of Salt

Coconut Cashew Frosting:

• 1 Cup Cashews (Soaked in hot water for 10 minutes and drained)
• 2 Tbsp Coconut Yoghurt
• 3 Medjool Dates (Soaked in hot water for 5 minutes and drained)
• 1 Tsp Vanilla Extract
• 1/3 Cup Oat Milk

Optional Garnish:

– 2 Tbsp Dark Chocolate (Chopped)

1. Place all chocolate cake ingredients into a food processor and process until smooth.
2. Place all frosting ingredients (start with 1/3 cup oat milk) into a food processor and process until smooth. Add more oat milk if needed. Texture should be thick and smooth.
3. Line a baking tray or container, scoop chocolate cake in and press with your hands. Spread over frosting, garnish and set in the freezer for 1-2 hours.
4. Remove from the freezer, slice and enjoy! Store in the fridge for 3-4 days.