Healthy Millet No-Bake Chocolate Cake
- Line the base of two mini 10 or 11 cm springform cake tins with baking paper.
- Place almonds and rolled oats in a food processor and process until they are finely ground. Add drained dates and cacao powder and process until the mixture sticks together. Adjust sweetness by adding date syrup if necessary.
- Divide the mixture between two cake tins and press down firmly to form the base. Refrigerate while you make the filling.
- Rinse millet well and let it drain thoroughly. Put it in a large pan or a medium pot with 350 ml almond milk. Bring to a boil. Reduce heat to low, cover and cook for approx. 15-16 minutes (make sure you don't overcook it).
- Remove from heat. If there is any liquid left, drain it well and let it cool down completely.
- Melt creamed coconut and chocolate over low heat in a medium pot. Set aside.
- Drain dates and place them in the blender. Add cooked millet and blend until you get a thick paste.
- Add melted chocolate, ground hazelnuts, and process again until you get a smooth, thick chocolate cream. Adjust sweetness if necessary by adding a little bit of date syrup.
- Add 1-2 tablespoons almond milk if the chocolate cream is too thick.
- Spread the chocolate cream on top of the crusts. Place the cakes in the fridge, best overnight.
- Melt chocolate over low heat in a medium pot. Stir until smooth. Let it cool down a bit.
- Add coconut cream, melted chocolate and agave to the blender and blend shortly until smooth.
- Using a teaspoon, carefully spread chocolate topping over the cakes. Put the cakes in the fridge for half an hour to allow the topping to firm up.