Impossibly delicious fridge cake
MAKES ABOUT 12 SQUARES
I never thought it would be possible to make such a delicious sweet treat without wheat, butter, eggs, sugar or an oven. I amazed myself with this invention.
BASE
• 5 ml (1 tsp) cocoa powder (optional)• 10 dried dates, pitted and chopped• 30 ml (2 tbsp) warm water• 50 g sesame seeds, toasted lightly
FILLING
• 350 g coconut oil, at room temperature• 150 g cocoa powder• a pinch of salt• 1.25 ml (¼ tsp) vanilla essence• 90 ml (6 tbsp) runny honey• 40 g whole roasted and salted almonds• 50 g Brazil nuts, halved• 8 dried figs, quartered
TOPPING
• 30ml (2 tbsp) finely chopped fresh ginger• 30 ml (2 tbsp) grated lemon zest• 10 ml (2 tsp) honey
1. Make the base: Line a Tupperware container of about 15cm x 17cm with wax paper or powder it with cocoa.
2. Soak the dates in the warm water in a saucepan. Over low heat, ‘melt’ the soaked dates, mashing them with a wooden spoon and adding tiny quantities of water if needed. Cook off any liquid.
3. Add the toasted sesame seeds to the melted dates and mix well.
4. Scoop the dry, warm sesame toffee from the pan and place it on a wooden board. Use your hands to flatten the mixture until very thin, in a shape that matches your Tupperware container. Fit this sesame toffee into the base. If it goes up the sides a bit, that’s fine.
Mash the coconut oil
