Choco Coco Cake

by - 10:06

ATTENTION! This is to all the dark chocolate lovers outside, that can never get enough. I have to warn you this cake is not only delicious, but very heavy as well. I doubt it is actual healthy, but there is very less sugar in it! And it is vegan and glutenfree, so that's kind of good for your body isn't it? 
The recipe below is for 12 servings, but only if you have very hungry chocolate people over -
Your TRUE FRIENDS so to say! 
What you need (12pieces):
300g soft Dates
3 Tbsp Coconut Oil
2 dl Oats (glutenfree)
5Tbsp Cocoa
2Tbsp Nut Butter(or sunflower butter)
3 Tbsp Buckwheat
3 Tbsp Cocoa Nibs
300g 81% Dark Chocolate
2 cans - 800ml Coconut Milk (full fat)
1 Tbsp Maple Sirup
1 Tbsp Agar Agar
You need a big squared form for this cake, approx size of a DINA4 Paper. I used a glass form from Ikea, but i would recommend a silicon form, so you can remove the cake more easily. 
Spread some coconut oil in whatever form you use, and start making the bottom layer. 
Add all ingredients except for buckwheat and cocoa nibs into a blender and mix. The mass has to form a ball, so if it is too dry, add a bit of water until it sticks together.
Add your buckwheat and cocoa nibs add the end to have some crispy effect in the layer. 
Spread evenly in your form about 1,5cm thick and put in the freezer. 
Seperate the water from the coconut milk and only use the creamy part. You can store the milk in the fridge the night before. Keep apart 1 Tbsp for decoration afterwards.
Now melt your chocolate bars and add the coconut cream. Stirr well until it turns into a creamy fluent mass and add maple sirup and agar agar. Cook for a bit so the agar agar will start working. 
Now you have to work fast, since as soon as the mass is cooling down, you can not draw in your top layer anymore. 
Take your form from the freezer and fill in your fluent chocolate, then use the leftover cream to draw your favourite pattern into the top layer. 
Freeze again to speed up the hardening process and remove from the freezer approx 1h30min before serving. This cake will not melt away, but you can store it longer and prepare in advance, when you use the freezing process. 

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