A raw vegan chocolate kiwi cake recipe requested by 'the hubs'. Features a gluten-free oat flour, date, and mulberry crust with a rich cocoa, maple syrup, and coconut oil filling, topped with fresh kiwi slices and set in the freezer.
1. Blend all crust ingredients (gluten-free oat flour, pitted juicy dates, dried mulberries) in a food processor until you get a thick and crumbly consistency.
2. Place the crust mixture into your 9-inch springform pan, making sure to add more around the edges to create raised sides.
3. Place your pan with the crust into the freezer for around 30 minutes to an hour.
4. Whisk together your cocoa powder, maple syrup, and coconut oil in a bowl to create the filling.
5. Take your pan out of the freezer. Pour your filling into your crust. Garnish with a layer of kiwi slices.
6. Place your Chocolate Kiwi Cake in the freezer for 1 to 2 hours, or until the cake sets. Then serve!
