In my view, healthy doesn't mean restrictive.
This cake is all about celebrating the goodness of coconut and the natural sweetness of Medjool dates and is PERFECT in the luteal phase when you're craving a treat.
I like to enjoy mine with some fresh berries and coconut yogurt.
INGREDIENTS
Chocolate Layer
- 4 eggs
- 1/2 cup or 50g cocoa powder
- 1/2 cup or 50g coconut sugar
- 2 cups or 200g pitted Medjool dates in 3 tablespoons of hot water
- 1/3 cup or 80g coconut oil
- 4 tablespoons coconut flour
- 1 teaspoon bicarbonate soda
- 1 tablespoon arrowroot powder
- 1 teaspoon vanilla extract
- A pinch of salt
Coconut Topping
- 1/3 cup or 30g desiccated coconut
- 2 tablespoons or 30g melted coconut oil
- 5 tablespoons or 20g coconut sugar
- 1 egg white
DIRECTIONS
1. Preheat the oven to 175°C/350°F (fan). Place the coconut oil in the oven for 3 minutes to melt.
2. In a food processor, combine the pitted dates with 3 tablespoons of hot water and blend on medium until a paste forms.
3. Whisk the eggs with the coconut sugar, then stir in the date paste and mix well.
4. Add the cocoa powder to the melted coconut oil and mix until well blended. Fold this mixture into the egg mix.
5. Incorporate the coconut flour, 3 tablespoons of water, arrowroot powder, bicarbonate of soda, a pinch of salt, and vanilla extract. Mix until well combined.
6. For the coconut topping, melt the coconut oil in the oven for 3 minutes. In a bowl, combine desiccated coconut and coconut sugar, then add the melted coconut oil and mix. Whisk in the egg white until well combined.
7. Line a cake pan with coconut oil and baking paper. Pour the chocolate mixture into the pan and delicately spread the coconut topping on top with a fork.
8. Bake for 40-45 minutes at 175°C/350°F (fan). Decorate with berries or coconut.
9. Allow the cake to cool before slicing and devouring!