No-bake chocolate cake without the flour, the sugar and the chocolate, but with all the chocolatey goodness. This is one of my favourites. And the best part is that it only takes a small piece to make you happy! We made this cake on the Beatos Virtuvė show. You can watch the video here. This flourless no-bake chocolate cake is a quick dessert that I make in just about 20 minutes. Just don’t forget, if you’re expecting guests, the cake only sets after two hours. Now, roll up your sleeves and let’s get working.
- 2 large or 3 smaller avocados (make sure they’re very ripe)
- 4 tablespoons honey (we use linden honey because it has the least distinct after-taste of honey, which not everyone likes)
- 1 cup dates
- 5 tablespoons coconut oil
- 1 cup walnuts (or a nut of your choice)
- 100 g raw cocoa (the fattier, the better)
- zest of 1 orange
- Prepare the base. Place the dates and 2 tablespoons of coconut oil in a bowl. If the dates are dried, soak them in water overnight. Use a blender to combine into a smooth mass, the finer – the better. Once blended, add the nuts to the dates and coconut oil. Keep a few of the better-looking nuts for decoration. Blend everything again. I don’t recommend blending the nuts until smooth because small bits of nuts can improve the texture of the blend and really enhance the nutty flavour. Once blended, pour the mass into a cake tin. You’ll only need a small cake tin, I was fine with a small silicone baking pan. Line the cake tin with baking parchment and pour the mass very evenly into the tin, smoothing it out so no gaps or air cavities remain.
- Prepare the chocolate mass. Place the peeled avocados, 3 tablespoons of coconut coconut oil, honey, cocoa and orange zest into a bowl. As you’ve probably gotten used to by now, blend everything with a blender until smooth. Spread the resulting mass into the cake tin, evenly over the cake base you’ve already made. That’s it! All that you’ll need to do now is decorate your cake!
- When decorating your cake, don’t be afraid to improvise and use what you have at home or, as they say, at hand. I made good use of a few fresh raspberries, nuts and a sprig of thyme. It looked great! Once you’ve decorated your cake, place it in the fridge for 1–2 hours so it can set. Ideally, keep it there overnight.
For this recipe, which we adjusted a little, we are grateful to our friends at MINYKADO. See the original recipe here. This flourless no-bake chocolate cake has been a true discovery for us not just because it requires no baking, but also because of its nutritional value. This kind of cake can be enjoyed by many: from vegans to highly physically active people. This cake is simply a guiltless pleasure.