• 50g almonds
• 50g gf rolled oats
• 100g fresh dates, pitted
• 2tbsp/14g cocoa powder
• 2tbsp/27g cocoa butter
• 350g silken tofu
• 300g semi dark chocolate (50% cocoa), use dairy-free for vegan
• 1-2tsp vanilla extract
• 1-2tbsp maple syrup
• 50g dark/semi dark chocolate, use dairy-free for vegan
• 20ml strong brewed coffee
1. Make the base. Line the bottom of a 16cm round cake tin with parchment paper.
Melt cocoa butter in a heat proof bowl, Bain Marie style (add 2-3cm water to a saucepan and bring to a boil. Set a heat proof bowl on the top of the saucepan).
Add almonds, oats, cocoa powder and salt to a high-speed blender and pulse until small crumbs form. Add dates and melted cocoa butter and pulse until combined.
Press the base mixture against the bottom and sides of the cake tin and set aside.
2. Make the chocolate filling. Melt chocolate in a heat proof bowl, Bain Marie style
Place the tofu in a food processor and pulse a few times to break it up. Add the melted chocolate and process until creamy.
Add vanilla extract and maple syrup to taste (depending on how sweet chocolate used). Pour the filling onto the crust and refrigerate over night/8+ hours.
3. Make the ganache. Chop chocolate very finely and place in a metal bowl. Pour over boiling hot coffee, then allow to sit for 2-3mins before whisking together.
Remove the chilled cake from the tin and spread the surface with the ganache. Top with fresh berries.