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This cake has a chewy chocolate base, topped with a creamy chocolate layer, topped with another layer of white chocolate. Seriously so good! I love making desserts that can be kept in the freezer. It's a trick I like to play on myself where I don't feel deprived because there's always a healthy dessert in the house, BUT I have to PLAN to have it because you have to thaw it out before you can eat it. You can't really just grab it and eat it if the sweet cravings hit after dinner #trickster. Ingredients: CRUST 2 cups of raw almonds 1/4C desiccated coconut 1/4C pure maple syrup 2 tbsp melted coconut oil 1 tbsp cacao powder 1/4 tsp pink salt FILLING 3C cashews, soaked overnight (or in boiling water for 2hrs if short on time) 3/4C coconut water 1/2C pure maple syrup 1/2C coconut oil 2 tbsp cacao powder 1/4C melted cacao butter 1 tsp vanilla bean paste Method: CRUST Place almonds into a food processor and blend into a crumbly consistency. Add desiccated coconut, maple syrup, coconut oil, cacao and salt. Blend until ingredients are combined. Press mixture firmly and evenly into the base of a square lined cake tin. Place in the freezer to set for 1hr. FILLING Drain & rinse the cashews and place into a food processor with the coconut water, maple syrup and coconut oil. Blend until the mixture forms a smooth, creamy consistency. Divide the mixture evenly between two bowls. In one bowl, whisk through the cacao powder until smooth. Pour the cacao mixture over the crust layer in your cake tin and place back in the freezer to set (1-2 hrs). In the second bowl, stir through the vanilla and cacao butter until mixed through. Cover and place in the fridge until the chocolate base has set. Once set, pour the white chocolate mixture over the chocolate layer and place back in the freezer to set overnight. Cut into square serves and keep in the freezer. Want to make this? Be sure to SAVE this recipe and TAG me on Instagram with your creations so that I can share! @jacquibaihn_nutrition
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