Prune and Date Cake
Indulge in this rich and wholesome prune and date cake, a no-bake treat that’s both simple and satisfying. The nutty base is naturally sweetened with fruits and coconut, while the silky dark chocolate topping adds a touch of decadence. Perfect for any occasion, this cake is best served chilled, allowing the flavors to meld beautifully. Enjoy a slice of guilt-free indulgence!
Prune and Date Cake
Ingredients
- 2 dl dates (soak if necessary)
- 2 dl prunes
- 2 dl cashews or walnuts
- 1 banana
- 2 dl shredded coconut
- Juice of 1/3 lemon
- 1/2 tsp vanilla extract – or 1 tsp vanilla sugar
- 1/3 tsp salt
- 2 tbsp coconut oil – liquid
- 1 tbsp good quality cooking oil
- 1 tbsp water
Base
Place all ingredients in a food processor and blend – but don’t over-process. Press the mixture firmly into a form. Chill.
Topping
- 150 g good-quality dark chocolate
- 1 tbsp good quality cooking oil
Melt the chocolate and oil together over low heat and pour over the cake.
I recommend using a round cake form directly on a serving plate. Press the “dough” into the form and spread the chocolate topping over it. Let the cake set in the refrigerator for several hours or overnight. When ready, run a warm knife along the edge of the cake, remove the form, and voilà – a delightful cake is ready to serve.
