500ml(2 cups) unsweetened cashew milk(or sub any other plant-based milk)
5tablespoonscornflour (cornstarch)
For the coconut whipped cream*:
400g(14oz) tin of full-fat coconut milk
¼teaspoonvanilla extract
2tablespoonsmaple syrup(or sub any other sweetener)
To decorate:
1tablespooncacao nibs (or dark chocolate shavings)
Instructions
For the base:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
Drain away most of the water from soaking the dates, leaving a little bit
Use a food processor or blender (or hand-held blender) to blend the dates into a smooth purée (leaving a little water will make it much easier)
Add the puréed dates into a bowl along with all the other ingredients and mix well - add a little more milk if it's too hard to mix
Transfer to a greased pie dish - use a fairly deep one to leave enough room at the top for the other layers (I used a 22.5 cm/9 inch pie dish)
Bake in oven for around 20 minutes and leave to cool
For the chocolate pudding:
Add all ingredients to a saucepan and mix well before heating
Cook on a low heat for 5-10 minutes, stirring constantly, until a thick custard has formed
Taste and adjust sweetener if necessary
Leave custard to cool slightly, then pour over the cake base and leave to cool
For the coconut whipped cream:
You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to smoothies)
Place the thick, creamy part into a bowl with around 3 tablespoons of the water
Add the maple syrup and vanilla extract
Use an electric whisk (or a manual one and a bit of elbow grease) to whip up the coconut cream until light and fluffy
Ensuring that the custard has cooled down and set, pour the coconut whipped cream on top
Sprinkle with cacao nibs or dark chocolate shavings to decorate
Keeps covered in the fridge for a few days
Notes
*Use a thick coconut yogurt instead if you’re pressed for time