Chocolate Chestnut Cake with Pecan and Orange Crust
Recipe
This is the easiest chocolate recipe – I swear! And also one of my favourite chocolate desserts. And this is said by someone who’s not even a sweet tooth!
Equipment: blender
Prep time: 20 min
Total time: 20 min
Difficulty: Easy
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Ingredients
Filling
- 250g chestnut puree
- 8 dates, pitted
- 3 tsp. coconut oil
- 50g dark chocolate
- 4 tbsp. raw cocoa powder
- 4 tbsp. maple syrup
- ½ clementine, juice and zest
Crust
- 60g pecans, soaked in water for 4-6 hours
- 8 dates, pitted
- 20g desiccated coconut
- 1 tbsp. maple syrup
- ½ clementine, juice and zest
Method
1. Start by making the crust. Place the crust ingredients in a food processor and blend them until smooth.
2. Press the mixture onto the base of a flan tin and up the sides, forming an even layer. Cover and place in the freezer.
3. Melt the chocolate and the coconut oil in microwave and set aside.
4. Place all the filling ingredients in the food processor and blend until smooth. Add the mixture of chocolate and coconut oil. Blend it all again.
5. Remove the crust from the freezer and spoon in the chocolate-chestnut filling. Cover and place in the freezer.
6. Move it to the fridge 30 minutes before serving.