You won’t believe that this is a No Bake chocolate cake…

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By @Chloeevegan

1️⃣ You won’t believe that this chocolate cake…

🤎 Vegan, refined sugar-free, gluten-free and oil-free

Choc Coconut Cake:
- 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained)
- 1/2 Cup Desiccated Coconut
- 1 Cup Roasted Almonds
- 1 Cup Rolled Oats (GF oats for - gluten-free)
- 1/4 Cup Coconut Yoghurt
- 3 Tbsp Cacao Powder
- 2 Tbsp Oat Milk (or GF plant milk)
- 1 Tsp Vanilla Extract
- Pinch of Salt

Coconut Cashew Frosting:
- 1 Cup Cashews (Soaked in hot water for 10 minutes and drained)
- 2 Tbsp Coconut Yoghurt
- 3 Medjool Dates (Soaked in hot water for 5 minutes and drained)
- 1 Tsp Vanilla Extract
- 1/3 Cup Oat Milk (or GF plant milk/more if needed)

Optional Garnish:
- 2 Tbsp Dark Chocolate (Chopped)

1. Place all chocolate cake ingredients into a food processor and process until smooth.
2. Place all frosting ingredients (start with 1/3 cup oat milk) into a food processor and process until smooth. Add more oat milk if needed. Texture should be thick and smooth.
3. Line a baking tray or container, scoop chocolate cake in and press with your hands. Spread over frosting, garnish and set in the freezer for 1-2 hours.
4. Remove from the freezer, slice and enjoy! Store in the fridge for 3-4 days.