Healthy Millet No-Bake Chocolate Cake
This healthy millet no-bake chocolate cake is packed with wholesome ingredients. Gluten-free, vegan, and perfect for almost any occasion.
- 80 g roasted almonds
- 10 g rolled oats
- 80 g dates previously soaked in water for minimum 1 hour
- 1 tablespoon cacao powder
- 100 g millet
- 350 ml almond milk
- 150 g dates previously soaked in water for a minimum of 2 hours
- 50 g creamed coconut highly concentrated coconut in a firm block
- 100 g dark chocolate (85% cacao)
- 100 g roasted hazelnuts ground
- 1-2 tablespoons almond milk if needed
- date syrup, to taste (for extra sweetness, if needed)
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dark chocolate (85% cacao)
- 2-3 tablespoons agave
- 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.
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.
* The nutritional information provided is calculated automatically and should be used as an estimate.
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can this be made nut free?
Nuts are somewhat of a key ingredient in this recipe (both crust and filling have nuts), so I’m not sure. But I could try and think of something that is nut-free. Can you eat coconut cream and/or coconut oil?
Yes, its for my daughter. She doesn’t have any issues with coconut just tree nuts.
I figured I could replace the nuts in the crust with a typical crust since she doesn’t have issues with gluten but it’s the hazelnuts in the actual filling.
Its very difficult to find a recipe for either cheesecake or anything in that realm that doesn’t have cashews or some type of nut.
Hi, Sierra! I am planning to make a nut-free version of millet (or chickpea) chocolate cake next week. Cooked millet (or cooked chickpeas), coconut cream, dark chocolate, vanilla powder, and date syrup might be a good combination for a nut-free filling.
I’d like to try this as I have a lot of millet to use up, but I don’t have creamed coconut — what can I use instead?
I love your recipes, thanks so much for sharing with us 🙂
Hi,Emilye! I am planning to edit and retest this recipe sometime next week (it is one of the oldest recipes on my blog :-)) and I am planning to use coconut cream instead of creamed coconut. By coconut cream I mean the thickened cream from a can of full-fat coconut milk (It’s best if you chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.)
The updated recipe will be up probably by the end of the next week so feel free to stop by.
Great, thanks a lot! I’ll pop by again some time next week 🙂