Chocolate Orange Ginger Cake

(raw, vegan, gf, df)

Ingredients

Base

• 1 cup walnuts or almonds
• 8 medjool dates, pitted 
• 1/3 cup raw cacao powder 
• ½ -1 cm piece fresh ginger, grated 

Filling

• ¼ cup rice malt syrup
• 2 cups cashews 
• juice and zest of one orange (optional extra zest of ½ orange) 
• ¼ cup coconut oil, melted 
• 1/3 cup raw cacao powder 
• ½ cm piece fresh ginger, grated 

Topping

• ¼ cup coconut oil, melted 
• ¼ cup rice malt syrup
• ¼ cup raw cacao powder

Directions

1. Blend all the base ingredients in a food processor till slightly sticky dough is formed. Press the mixture in a cake tin or use individual silicone molds, like I did.
2. Place all the filling ingredients in a food processor till smooth. Pour the mixture over the base and pop the cake in the freezer to set. 
3. In the meanwhile, prepare the chocolate by mixing all the chocolate ingredients in a mixing bowl by hand. You can either carefully remove the cakes from molds or cut into slices before coating with chocolate or pour the chocolate over the filling when the cakes are still in the molds.
4. Once you have finished the cakes with the topping. Pop them back in the freezer to set. Store in the fridge.