Figs & Chocolate Bliss Cake Vegan

Indulgence free from dairy, gluten and refined sugar!

Figs & Chocolate Bliss Cake Vegan

Indulgence - Plant-based/ Gluten-Free/ Refined Sugar Free
Prep Time 1 min
Course Dessert
Cuisine New Age Cuisine
Servings 12 people


  • 1 round tin cake 9"
  • 1 Food processor
  • 1 silicon spatula


For the base:

  • 1 cup walnuts
  • 1 cup almonds
  • 1 cup soft juicy pitted dates
  • 1/4 cup maple syrup

For the filling

  • 2 cans organic coconut milk - scoop out the cream only
  • 3 cups coconut sugar dairy free chocolate drops
  • 2 tbsp coconut oil

For the topping:

  • 6-7 figs ripe and fresh
  • 1-2 tsp coconut sugar


  • Blend walnuts and almonds in a food processor.
  • Add pitted dates and maple syrup and blend progressively.
  • Place the mixture in a round tin. Press with fingers to create an even base.

To make the filling:

  • Scoop out the coconut cream of 2 cans of coconut milk. Keep them in the fridge for a few hours before doing that.
  • Use a whisk to make homogenize the cream as much as possible.
  • Melt chocolate drops on bain-marie. Remove from heat.
  • Pour the melted chocolate over the coconut cream and use a whisk to homogenize until smooth and silky.
  • Remove the tim from fridge. Pour over the filling. Place in the fridge again.

For the figs topping:

  • Cut figs into equal slices.
  • Place on parchement paper on a baking tray.
  • Sprinkle coconut sugar.
  • Bake for about 15 min.
  • Remove from oven and let cool before using them as topping.
  • Add the figs on top of cake after the cake spent enough time in the fridge not to harden completely.
  • Put cake back in the fridge. Figs will sink int othe cake just a bit.
  • Refrigerate over night.

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