Black & White Chocolate Cake

The crunchy base texture contrasts with the creamy top, to make this sumptuous cake irresistible.

Makes 6-8 servings

Ingredient List: 

Oat or Quinoa Nut Crust
1 cup oat or quinoa flour
2 cups pecans
¼ cup brown rice syrup
1 tbsp. coconut oil
2 tbsp. maple or coconut sugar
3 tbsp. ground flax
½ tsp. ground cinnamon
½ tsp. sea salt

Cake Topping
½ cup cacao butter
1½ cups cashew nuts, soaked overnight
1 cup almond milk
½ cup maple syrup or rice syrup
1 tbsp. vanilla extract
2 tbsp. lemon juice
Cacao powder for dusting

Step By Step Instructions: 

Preheat the oven to 175/350°.  Put 2 cups pecans in a food processor and process until they start to clump and oils start to release. In a small saucepan melt the coconut oil with brown rice syrup, stirring all the time. Transfer the pecan mixture into a large bowl and mix with the rest of the ingredients. Using your hands, squeeze the dough over and over to combine. You should be able to form a ball with it. If it's too dry add a little water. Transfer the pecan dough into a 9” push-up fluted flan dish and smooth out evenly. Press down firmly with fingers, bringing it up along the sides pressing as firmly as you can. Prick the dough with a fork to make a cross. Bake for 9-12 minutes. Remove from the oven and allow to cool.

Drain the cashews and rinse in cold water.  Melt the cocoa butter in a small saucepan, on a low heat. Pour into your blender. Add all the other ingredients and whizz until smooth. Pour over the cooled cake base. Sprinkle with cacao powder and place in the refrigerator.  Once set, decorate with raspberries. 

Recipes courtesy of http://macrovegan.org/macrovegan-cooklets/