lavender ginger buttercream + on perfectionism
Spring is coming! And you know what? I think for…
Alright. The story behind this chocolate pie. (I don’t know if you would call it a pie, but i wanted to, so i did :P)
I recently visited a friend of mine who lives in Georgia. I’ve never been to the US before, so it was a weird experience at first. Everything seems to be so big in the US, and the distances you drive for just, let’s say, getting ice cream, are incredible! So when i first entered an american supermarket (it was Kroger), i was a little bit overwhelmed with all the possibilities. (Of course I was also excited, there is so much stuff in american supermarkets that you wouldn’t find in a small german town supermarket!)
One afternoon, we didn’t know what to do with our time, and because my friend knows I’m into vegan sweets, she suggested I’d make a vegan cake. As you probably can imagine, I was more than happy to do that! 😉
But I didn’t want it to take too long, and I also didn’t want to buy too much stuff or have too much stuff to clean afterwards. So the main ingredients I decided on in this (almost) raw cake were pecans, dates, oats, coconut milk and cacao.
As mentioned in the caption, it’s super easy to make and ready to eat in an hour (included chilling time in the freezer). Perfect if you need to have a cake on hand quickly (which for me is like, always haha!)
Basic (Almost) Raw Vegan Chocolate Pie
Start making the base by grounding the pecans if you haven’t already. Chop the dates in (very) small pieces, add everything to a bowl and start kneading the mixture with your hands until a dough forms. Alternatively, you can put everything in a food processor and blend until a dough forms (just be careful not to process it too long.)
Lay out the bottom of a small round spring form with parchment paper and press the dough onto the bottom of the form, using either your hands or a spoon. Place in the fridge.
In a small pot over medium heat, start heating the coconut milk, coco oil and dates together while stirring from time to time. When the texture has become even, remove the pot from the heat and stir in the cacao. Fill the mixture into the spring form and place in the freezer for about 20-30mins (depending on how soft you want the cake to be).
Tip: Be careful when grounding the nuts, because pecans contain a lot of natural fat and the dough will get too sticky if you overground them. If that should happen, try adding more oat or buckwheat flour to make the dough less sticky.
That’s all you got to do! Top with your favorite fruit or coconut shreds or whatever your heart desires, or just leave it plain if you don’t feel like decorating 🙂
If the weather is as chilly as in London where you are, I hope this cake will bring a little sunshine into your day! I’m in London right now and I wish the sun came out for more than 10mins a day haha! Have a lovely weekend!