Chocolate Espresso Cake {No-Bake, Vegan} - The Blender Girl
This chocolate espresso cake is super easy and is always a show-stopper. This chocolate coffee cake is gluten-free and vegan.
Ingredients
- 1 cup (160g) raw almonds
- 1 cup (170g) firmly packed chopped pitted dates, plus more as needed
- 1/4 cup (18g) cacao powder (or unsweetened cocoa powder)
- 3/4 cup (180ml) melted virgin coconut oil
- 2/3 cup (160ml) pure maple syrup
- 1/2 cup (120ml) full-fat canned coconut milk (shake, then pour)
- 1/3 cup (80ml) prepared espresso
- 1/2 cup (36g) raw cacao powder (or unsweetened cocoa powder)
- 3 cups (420g) raw unsalted cashews
- 1 teaspoon natural vanilla extract
- 1/8 teaspoon Celtic sea salt
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