Try this healthy and delicious new take on an old favourite!
2C mixed dried fruit
1T orange zest, grated
2T coconut oil, melted
2C cashews, soaked in water for a couple of hours, drained
1C fresh Medjool dates, pitted
2T maple syrup
1tsp orange juice
3T coconut cream
1/2 C Melted Coconut Oil
1/2 C Cacao Butter
1/2 C Maple Syrup
1/2T Hulled Tahini
pinch Himalayan Salt
1/2 tsp Vanilla Extract
1/2 T Cacao Powder
Line the base of a round springform cake tin with baking paper.
Blitz the mixed fruit, cinnamon, nutmeg, orange rind and walnuts in a food processor until chunky but combined.
Add in the coconut oil and mix.
Press the mixture into the tin.
Place the base in the fridge to set while you prepare the filling.
Blitz the dates to a paste (use a little water if necessary) in a food processor.
Blitz the cashews, orange juice, maple syrup and coconut cream, with the date paste from the previous step, until completely smooth. This can take up to 10 minutes depending on your food processor.
Place the filling evenly onto the top of the base.
Place back in the fridge for 8 hours to set.
Combine all the ingredients in a food processor.
Pour over cake and refrigerate.
Before serving, bring out of fridge for a few minutes for ease of cutting the chocolate top.