No-Bake Chocolate Almond Milk Pulp Cake (Vegan, Refined Sugar-Free)

Ingredients

• 1 cup leftover almond pulp (the pulp are the remains from making homemade almond milk)
• 1/2 cup gluten-free whole rolled oats
• 1/4 cup ground flaxseed
• 1/4 cup walnuts (finely chopped)
• 2 tbsp maple syrup (add an extra 1-2 tbsp if you like it to be extra sweet)
• 3 dates (pitted, mashed)
• 1/2 cup cacao powder
• 1/3 cup coconut oil (melted)
• 2 tbsp maple syrup (add more if you prefer it extra sweet)
• 1 tsp pure vanilla extract
• 1 pinch of salt
• 2-3 tbsp coconut flakes for decoration (optional)

Instructions

1. 1

   Make the cake base: In a medium-sized bowl mash the dates. If they are not soft enough, put them in boiling water for 5 minutes. Drain well. After that, add almond milk pulp, rolled oats, ground flaxseed, walnuts (finely chopped), and maple syrup together. Knead it well with your hands (how fun!) and put it in a square cake pan (I used 7 x 7 inches) lined with parchment paper, pressing down gently.

2. 2

   Make your homemade dark chocolate: Next, melt the coconut oil in a small saucepan on very low heat if not already melted. Add maple syrup, vanilla extract, cacao powder, and a pinch of salt. Stir constantly until everything is combined thoroughly (3-5 min). The mixture shouldn't have clumps.

3. 3

   Cover with the chocolate and freeze: Pour the chocolate over the cake mixture in the pan. Freeze for at least one hour. In this way, the slices will be well-formed when you cut them.

4. 4

   Serve and enjoy: Once the cake is fully cooled and set, remove it from the freezer and peel away the parchment paper. Decorate with coconut flakes if you like. Cut it into square slices and serve. It's so delicious you can’t have just one!