(Almost) Raw Coconut Chocolate Cake

There's one great thing about raw cakes - you can't spoil them so much that they'd be inedible. Few times I've created something that I wasn't able to pull out of the cake form - so asthetically it wasn't the best .. but the taste was amazing anyway. You can do any raw vegan cheesecake according this simple recipe - make the crust from soaked dates and oats or soaked nuts (or any combination). Use coconut milk instead of cream cheese for the next layer. To make it a bit thicker, add some cornstarch. You can add some cacao, vanilla or blend the milk with fruit. And then just put it into a fridge or a freezer and wait!

vegan, vegetarian, gluten free, dairy free, eggs free, no added sugar, raw

Ingredients:

Crust

• 1 and 1/4 cup oat flour (blended rolled oats)
• 3 Tbsp melted coconut oil 
• 1 cup soaked dates
• 1 Tbsp chocolate-peanut butter (or any other nut butter + some cacao powder) 
• 1 Tbsp honey or maple syrup 
• 1/4 cup plant-based milk (I used soy) 

Chocolate layer

• small can (200ml) coconut milk (full-fat)
• 2 Tbsp soy milk
• 25g dark chocolate (ideally 80% or more)
• 3 Tbsp cornstarch
• 2 Tbsp coconut sugar

Topping

• Shredded coconut
• walnuts

How to:

• Blend the oats into oat flour
• Blend the dates, add the rest of the ingredients for the crust. Add more milk or nut butter if needed.
• Put the cake into the form. / Korpus vložíme do formy. 
• Melt the coconut plus the soy milk in a small pan, add chocolate, coconut sugar.
• Carefully add the cornstarch and stir. If there are any lumps, just use the blender and make it smooth.
• Pour the chocolate layer on the crust, top with coconut and nuts. /
• Let the cake cool for a while and then put it into a freezer for about 2 hours.