Raw Chocolate Zucchini Cake from Plant Based Food.

Raw chocolate-zucchini cake for vegans, raw-vegans and all healthy lifestyle fans. This is a real chocolate cake that will be adored by anyone who loves chocolate!

Ingredients:

Base:

2 cups (190 g) almonds
1 cup (180 g) Brazil nuts
2 tbsp. (30 g) coconut oil
4 heaped tbsp. (35 g) cocoa powder
5 tbsp. (100g) maple syrup
4 tbsp. water
a pinch of salt

Filling:

2 cups (220 g) cashew nuts
1 zucchini
5 heaped tbsp. (45 g) cocoa powder
5 tbsp. (100 g) maple syrup
2 tbsp. (8 g) liquid vanilla extract
2 tbsp. (30 g) coconut oil
a pinch of salt

Directions:

Begin with the base for the chocolate cake: first, crush the almonds and Brazil nuts, then add all of the other listed ingredients. I used a base pan with a 24 cm diameter. Cover the pan with parchment paper (you can cut out a round shape of paper, otherwise the sides won’t stick to the pan). Put in the dough and press it into the bottom of the pan, until you have a leveled surface.

Then prepare the filling – crush the cashews, then add all of the other ingredients. The mixture should be creamy in order to pour it beautifully onto the base. Once you’ve poured it on, place the cake into the freezer overnight, or at least for about 6 hours. Serve immediately. You can also decorate the cake with berries, coconut flakes, or make a sour dressing to balance the sweetness and chocolaty-ness of the cake.

Nutrition facts:
100 g – 426 kcal, OB-10.8, OH-28, TK-32.6

One mid-sized piece of cake weights 98- 100 g.