VEGAN CHOCOLATE CAKE

Crust:
1 Cup Roasted Pecans
8 Pitted Dates (Soaked in warm water and drained)
2/3 Cup Unsweetened Shredded Coconut

Filling:
2 Cups Raw Cashews soaked overnight and drained (or fast soak adding the nuts to boiling water and let sit for 30 minutes).
2/3 Cup Coconut Oil Melted
1/2 Cup Maple Syrup
1/3 Cup Cocoa Powder
1 Tbs Orange Zest
Splash of Orange Juice
1 Tsp Vanilla Extract
1/2 Cup Good Quality Dark Chocolate (70 % and above) chopped into pieces for melting plus an extra 1/4 cup for drizzling

For Crust: Preheat oven to 350 degrees Fahrenheit. Once preheated add pecans and roast for 20 minutes (mixing once midway). Once the nuts are out of the oven add them to a food processor along with the pitted dates and shredded coconut. Pulse 20 times (scrapping sides a few times) until and chunky paste occurs. Press paste into a 6” parchment lined springform pan. Place in fridge until filling is prepared.

For Filling:
Food process drained cashews until smooth. Melt chocolate and add to cashews. Add all additional ingredients and process for 1-2 minutes (scrapping sides at least once or twice to fully incorporate everything. Pour onto prepared crust and tap the pan on the counter to level. Drizzle cake with remaining chocolate and place in freezer for at least 6 hours. Take cake out off freezer 30-40 minutes before serving and let rest on the counter to warm up. Feel free to top with berries for an extra burst of flavour, nutrition and tanginess. Serves 6-8.  This healthy chocolate cakes best stored in the fridge and eaten within a week.