I wanted to make a vegan cake for someone’s birthday, but most vegan desserts usually contain some grains or processed sugar, which I try to avoid, being Paleo. On the other hand, I do use eggs for baking, but that’s not vegan, right? I also wanted chocolate, thank you.
This cake was gone after a day!
After googling endlessly for the ideal combination of vegan and paleo with chocolate, I found Ester Perez’ recipe that looked promising and really pretty. I made two versions of it after tweaking it to my needs (basically, to ingredients I had at home) and thought this version is the better one, cause I don’t like it too sweet:
You’ll need:
- 1 cup pecan halves
- 7-8 pitted dates
- 1/2 teaspoon salt
- 1 Tbs water
***
- 3 ripe avocados
- 1 frozen banana
- 1/2 cup maple syrup
- 3/4 cup unsweetened organic cocoa powder
- 4 Tbs melted organic cold-pressed coconut oil
- 1 Tbs organic vanilla extract
- 1 teaspoon organic cinnamon powder
- 1 teaspoon sea salt
how to:
- combine first 4 ingredients in a food processor or blender. Blend until sticks together. You don’t want to turn it into a powder, but you don’t want any whole pecans in there either.
- Once blended, press the mix into a pie plate. You don’t have to butter the pan.
- Set that aside and make your filling.
- Add the remaining ingredients into the food processor or blender.
- Once ingredients are completely blended together into a creamy consistency, pour mix into the prepared crust.
- Set in the fridge to chill until serving, or if making ahead, freeze and serve at a later time, but thaw at least an hour to room temperature before serving.
This is a great dessert for a warm summer night, it’s cool and light. Only problem is, it’s so tasty and such an easy pie to make, that it’s tempting to make again and again. Bon Appétit!
Leave a Reply