No-Bake Vegan Date & Chocolate Cake

A base of dates, walnuts (or hazelnuts), and cocoa provides a naturally sweet foundation, while the cashew and coconut milk filling adds a velvety chocolate richness. Topped with melted dark chocolate and garnished with pistachios, this plant-based treat delivers layers of texture and flavor in every bite. Simple to make and irresistibly delicious!

Enjoy this delicious recipe by Greek celebrity Chef Giorgos Tsoulis.

For the base:

• 270 g dates
• 130 g walnuts (or hazelnuts)
• 50 g desiccated coconut
• 60 g cocoa powder
• 1 pinch salt

For the filling:

• 260 g cashews
• 250 ml coconut milk
• 160 ml maple syrup
• 120 g cocoa powder
• 1 tsp vanilla extract

For the topping:

• 250 g dark chocolate melted
• 2 tbsp smooth peanut butter

For serving:

• pistachios

For the base:

• Bring a pot of water to a boil over high heat and blanch the cashews for 2 minutes. Remove the pot from the heat, cover with plastic wrap, and let the cashews soak for 30 minutes.
• Place all the base ingredients in a food processor and blend for 2-3 minutes until the mixture is well combined.
• Line the bottom of a 20 cm (8 inch) round springform cake pan with parchment paper, then pour the mixture into the pan, pressing it evenly to cover the base.

For the filling:

• Drain the soaked cashews and place them in the food processor along with the other filling ingredients. Blend well for about 5 minutes until smooth and creamy.
• Pour the filling mixture over the base, spreading it evenly. Place the dessert in the refrigerator of 2.5 hours to set.

For the topping:

• In a bowl, combine all the topping ingredients, mixing well, then pour the mixture over the tart. Return the dessert to the refrigerator for an additional 10 minutes until the topping firms up.

For serving:

• Sprinkle the cake with pistachios and serve.

Notes

• Instead of walnuts, you can use hazelnuts.
• You can also add the zest of 1 orange to the filling.