Raw Chocolate Orange Cake

These babies are everything you could want from a dessert - velvety-textured, easy to make, and they taste freaking divine. Because they're stored in the freezer you can make them ahead and pop one out whenever you're in need of a little sweet something.  

I made mini cakes using a muffin tin and this recipe made 10, but you could also make one big tart, or use a loaf tin to make slices.

Ingredients

Crust:
1/2 cup cashews
1/2 cup shredded coconut
1/3 cup dates
1 heaped tbsp cacao
Pinch sea salt

Filling:
1 cup cashews (soaked for a couple of hours, then rinsed and drained)
1/3 cup coconut oil
1/3 cup agave nectar
1/3 cup freshly squeezed orange juice
Zest of one orange
3 rounded tbsp cacao powder
1/2 tsp vanilla powder (or seeds from one vanilla bean)
Pinch sea salt

Method

For the crust, place all ingredients in a high speed blender or food processor and process until the nuts and dates are finely crumbled and the mixture sticks together. Reserve 1/4 of the mix, and divide the remainder between 10 muffin cups. Press down firmly with the back of a spoon.

Rinse the blender jug (no need to be too fussy), then blend all the filling ingredients thoroughly - you want a really smooth, creamy texture. Then pour it into the muffin tins and freeze for at least four hours.

Remove from freezer 10-15 minutes before serving, and sprinkle the remaining crust over to garnish. (I also poked a slice of dried orange in when they were partially frozen - if you don't happen to have any, fresh orange or some extra orange zest would be great). Enjoy!