I took this to my Qigong teacher's farewell practice (Boo Hoo ... she's moving to Portland) in the park near the Rose Bowl (yes, I live near there!). It was devoured!
This recipe is almost verbatim from Kelsey Ale's cookbook, Paleo Sweets. I'm sensitive to maple syrup so I substituted coconut nectar with fine results. Actually, I'd recommend any liquid sweetener except agave syrup, which is high-glycemic-index.
You gotta make this for a crowd ... or at least a large family. Because it's so rich you can eat just a little at a time. But, when I brought it to another all-day event, people snipped tiny bites throughout our time together. By lunchtime, it was TOTALLY gone!
All you need is an 8" nonstick springform pan, a food processor (a blender just won't do!), and a fridge. Obviously, since it's paleo, there's no "cheese" in it. Can you guess what the filling is ... besides the chocolate I mean?
And guess what also? I still have half a cake!
AuthorJill PlaceThis recipe is almost verbatim from Kelsey Ale's cookbook, Paleo Sweets, and is dairy- and gluten-free. I took it to my Qigong teacher's farewell practice (Boo Hoo ... she's moving to Portland) in the park near the Rose Bowl (yes, I live near there!). It was devoured! Can you guess what the filling is (besides the tons of chocolate)? Bet you can't ...
Line an 8" springform pan with parchment paper and set aside.
Process nuts into a flour in a food processor fitted with an "S" blade. Add coconut, cacao, and salt and process again. Set aside.
Process dates into a paste, then add ground nut mixture and oil to date paste and process to form a crumbly but sticky dough.
Press dough into an even layer on the bottom of of the prepared 8" springform pan.
Place crust in the fridge to set, 30 minutes or overnight.
Combine all ingredients in food processor and process until smooth.
Pour filling over prepared crust. Transfer the cake to the fridge to set, 4 hours or overnight.
Ingredients
Directions
Line an 8" springform pan with parchment paper and set aside.
Process nuts into a flour in a food processor fitted with an "S" blade. Add coconut, cacao, and salt and process again. Set aside.
Process dates into a paste, then add ground nut mixture and oil to date paste and process to form a crumbly but sticky dough.
Press dough into an even layer on the bottom of of the prepared 8" springform pan.
Place crust in the fridge to set, 30 minutes or overnight.
Combine all ingredients in food processor and process until smooth.
Pour filling over prepared crust. Transfer the cake to the fridge to set, 4 hours or overnight.
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