Sweet potato chocolate cake
Oct 01, 21
No-bake, gluten-free, sweetened with dates, incredibly smooth texture that melts in your mouth.
For the filling:
200 gr cacao mass, cut in small pieces
200 gr santen (coconut cream)
500 gr sweet potato, peeled and cooked or steamed
60 gr coconut oil
30 dates, pitted and soaked in warm water
For the crust:
2 tbsp sunflower seeds
3 tbsp almond flour, chopped almonds or other nuts of choice
1 handful walnuts
4 tbsp desiccated coconut
20 dates, pitted and soaked in warm water
Add all ingredients for the crust in a food processor and ground until all nuts are coarsely ground and the mixture starts to get sticky. Check for the right consistency by forming a ball with a little bit of dough. The mixture should hold together by itself. In case the dough is too dry and falls apart easily, add some melted coconut oil or more dates. If it's too sticky, you can always add more seeds, nuts and coconut. Now spread the mixture into a cake form and press to create a firm crust using the back of a spoon.
For the filling, heat the coconut cream in a double boiler. Once this has turned into a liquid consistency, add the cacao mass with the coconut oil in a double boiler. Stir gently until all has melted and mixed, then turn off the heat and remove the under part of the double boiler so you don't heat the mixture more than needed. If you're using a food processor, first blend the sweet potato and dates to a smooth paste. Then you can add the cacao-coconut mixture and mix it until you reach a rich velvet cream. In case you are using a hand blender, blend the dates and sweet potato first in a separate bowl before adding it to the cacao-coconut mixture. This way you are sure that there will not be whole dates left in the filling. Once all is thoroughly mixed, pour or scoop the filling onto the crust and divide evenly. The cake needs an hour or two to firm up in the fridge and can be stored in the freezer for later use as well. Decorate before serving with fruits and nuts of choice. A favourite is a topping of blueberries, ground pistachio and sesame seeds.
*Thanks Marrit for this incredible recipe and the analog pictures!