Put all the ingredients for the crust into a food processor and blend until a sticky ball-like mass forms (this might take a couple of minutes, make sure to scrape down the sides every 30 seconds or so).
If your dates aren’t soft enough, soak them in very hot water for 10 minutes before using them.
Press the crust into a cake tin, using your fingers.
Marzipan Layer
Knead marzipan until soft.
Then roll out to a thickness of about 5mm, using a rolling pin. It should equal the size of your crust. (see photos above)
Put the marzipan on top of the crust and use your fingers to gently press down.
Chocolate Layer
Put coconut cream and chocolate in a pan.
Slowly heat the pan and melt down chocolate and cream.
Then pour the liquid over the marzipan layer and put it in the fridge to set for at least 4 hours or overnight.
Notes
Coconut cream: Make sure to put your coconut milk in the fridge the evening/day before you want to make this recipe. It is really important that your coconut milk has a is a full-fat milk and has a high content (of coconut extract, otherwise there won't be a lot of cream on top. I prefer using a coconut milk that contains 90% coconut extract, whereas I also tried using a 55% version and it didn't work. How many coconut milk tins you need, in order to get 1 cup of coconut cream also depends on the coconut content of your milk. If the content is high, one milk is definitely enough.
All nutritional information is based on third-party calculations and should be considered estimates.
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