"The perfectly indulgent but healthy dessert: this No-bake Black Forest Cake is surprisingly easy to make but looks and tastes incredible!"
No Bake Black Forest Cake
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Prep time 1hr 15mins
Cook time 1hr
Serves or Makes: 6 portions
Recipe Card
ingredients
- 3 cups walnuts
- 16 small dates
- 1/2 cup raw cacao powder
- 1/2 cup unsweetened shredded coconut
- 3 tablespoons coconut oil
- Pinch of salt
- 2 cups halved cherries
- 2 teaspoons chia seeds
- 1 teaspoon maple syrup
- 1 coconut milk, chilled overnight
- 8 squares dark chocolate
- 6 fresh cherries
Method
Step 1
To make the cake, line two 5-6" round cake tins with baking parchment. If you don't have two cake tins of this size, you can line two similar-sized square or rectangular plastic food containers with baking parchment.
Step 2
Place walnuts, dates, cacao, coconut, oil and salt into a food processor and blend until a sticky dough forms. (If you don't have a food processor, add the walnuts to a blender and process until they form a flour. Remove from the blender and blend the dates the same way until they are broken into small pieces. Add the walnut flour, date pieces cacao, coconut, oil and salt to a large bowl and mix together with your hands until a dough forms.)
Step 3
Divide the dough between the two cake tins and press it down flat with your fingers until smooth.
Step 4
Put the cake tins in the freezer while you complete the next step.
Step 5
To make the filling, add the cherries to a small saucepan and simmer on a medium-low heat for about 15 minutes until they have partially broken down.
Step 6
Place in a blender and blend for 10 seconds or until a smooth consistency is achieved.
Step 7
Pour into a bowl and stir in the chia seeds and maple syrup (if using).
Step 8
Allow the mixture to cool, then store it in the fridge for one hour to firm up.
Step 9
To make the cream, remove the can of coconut milk from the fridge and open it. Scrape out the hardened coconut cream that has solidified in the top half of the can into a large bowl. (The leftover coconut water isn't needed for this recipe. You can use it in smoothies or on cereal, or just drink it!)
Step 10
Using an electric whisk, beat the cream for 3-5 minutes, until it is lump-free and fluffy. It should have roughly the same consistency as whipped cream. Store in the fridge until needed to keep the cream firm.
Step 11
Once the cherry filling has firmed up, remove the cakes from the freezer and remove them from their tins, being careful not to break them.
Step 12
To assemble, add a thick layer of the cherry filling to the top of one cake, followed by a layer of cream. Sandwich the other cake on top of this, and repeat the process of adding a layer of cherries and cream to the top.
Step 13
Decorate with the cherry halves and grated dark chocolate, and serve immediately!