The base of the cake is made up of nuts, coconut, and dates. The dates both sweeten the crust and hold it together at the very same time. It’s magical and delicious, but not quite as magical and delicious as the vegan “custard” filling.
You’ll need a high powdered food processor or blender for this recipe. The filling is made out of tofu (don’t worry, it still tastes delicious), and it takes a lot of power to get everything broken down into creamy goodness.
It’s also very important to give these cakes time to chill. The custard needs at least four hours to set up, so plan ahead for this recipe guys. Promise, the planning will be worth it!
VEGAN CHOCOLATE CUSTARD CAKE RECIPE
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
INGREDIENTS
- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups pitted dates, packed (about 10 ounces)
- 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
- 1/2 cup canned coconut cream
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/4-1/2 cup real maple syrup
- whipped cream or whipped coconut cream, for topping
- Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
- Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
- To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
- When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!
Recipe Adapted : Vegan Chocolate Custard Cake @ halfbakedharvest