This no-bake chocolate cake is indulgent, healthy, and easy to make. Made with dates, almonds, and coconut, it's naturally sweet and pairs perfectly with a creamy cashew frosting. An ideal recipe for a healthy dessert or snack, gluten-free and free from refined sugar.
1 cup Medjool dates (soaked 5 minutes in hot water, then drained)
½ cup shredded coconut
1 cup roasted almonds
1 tsp vanilla extract
Pinch of salt
Chocolate mixture
1 cup rolled oats (use gluten-free if needed)
¼ cup coconut yogurt
3 tbsp cocoa powder
2 tbsp oat milk (or other gluten-free plant milk)
Cashew frosting
1 cup cashews (soaked 10 minutes in hot water, then drained)
2 tbsp coconut yogurt
3 Medjool dates (soaked 5 minutes in hot water, then drained)
⅓ cup oat milk (adjust as needed)
Topping
Chopped dark chocolate
Recipe
In a blender, combine dates, shredded coconut, roasted almonds, vanilla extract, and salt. Blend until the mixture is smooth and uniform.
Add oats, cocoa powder, coconut yogurt, and oat milk. Blend again until you get a thick, sticky dough.
Line a baking dish or container with parchment paper. Press the mixture firmly with your hands to form an even, compact base.
Soak the cashews in hot water for 10 minutes, then drain. Blend them with coconut yogurt, dates, and ⅓ cup oat milk. Adjust milk quantity as needed to get a smooth, thick frosting.
Spread the frosting evenly over the base and sprinkle with chopped dark chocolate.
Refrigerate for at least 1 hour before serving to allow the texture to set.
A rich, chocolatey, and naturally sweet cake — perfect for a healthy and indulgent dessert.
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