Gorgeous , this is a very quick cake and is super tasty. You can prepare it 1-2 hours before guests arrive. I tried it to people who don’t eat ‘healthy’ and they loved it.
The chocolate is super tasty and melts in the mouth. You can use just chocolate recipe for other cakes and since you will have leftovers of the coconut milk, you can use it to soak some oats, mmm.
50 g quinoa popped (a cheaper option is buckwheat popped)
200 g pitted dates (enough to prepare super sweet cake)
50 g coconut oil
240 g coconut milk (canned, use only the liquid, see below*)
*for the recipe, you use 1 whole can of coconut milk 400 ml
100 g of the firm part of the coconut milk (the same can as for the crust*)
50 g cocoa powder
50 g honey (it is sweet with this much, you can decrease to 30 g)
The can of the coconut milk is preferably to have been in the fridge (mine was at room temperature and it was still okay, just make sure it’s nowhere near the stove). On the top of the can of coconut milk, there is a firm mass. Scrape 100 g and put it in a casserole or a small pot and move it to the hob. Add the cocoa and honey and warm it a little bit until the coconut milk gets liquid. Stir with a spoon until homogeneous mixture.
Combine all ingredients except the quinoa in a blender. Blend the cream until thick homogeneous mix. Put the quinoa in the cake shape and pour over with the cream. Stir with a spoon and smooth out. Pour the chocolate over and put it in the fridge for an hour to cool.
I use a 19 cm (8 inch) springform pan
Probably you expect crispy cake crust because of the popped quinoa, but it’s actually very soft crust, soaked in coconut milk.
For a crispy crust
Follow these directions for the cream: puree 150 g dates with about 100-150 g melted coconut oil (make sure how much oil you use, so you can puree the cream – start with less and add more if you need to).
Approximate nutritional information of the recipe
Info from cronometer.com
Protein 28 g, 5%
Carbs 274 g, 45%
Fat 128 g, 50%