Ingredients

• 1 1/2 cups walnuts
• 8 pitted medjool dates
• 2 tablespoons pure cocoa powder
• 1 chocolate, layer
• 10 1/2 ounces gluten, free organic medium firm tofu. must be room temperature
• 1/3 cup pure cocoa powder
• 1/4 cup agave nectar
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon sea salt
• 1 tablespoon coconut oil
• 2/3 cup gluten free semisweet vegan chocolate chips
• 1 coconut cream, layer
• 2 (15 ounce) cans full-fat coconut milk, refrigerate overnight
• 1 tablespoon agave nectar
• 1 teaspoon pure vanilla extract
• 2 cups frozen assorted berries
• 1 cup berries, for topping (optional)

Instructions

1. Line the bottom of 7-inch spring cake pan with a circle of parchment paper.

2. Add nuts, dates and cocoa into a food processor and process into fine crumbs. Transfer into a cake pan and firmly press down. Freeze while preparing the cake layers.

3. CHOCOLATE LAYER.

4. Add tofu into a food processor and blend until smooth. Add cocoa, agave, vanilla and salt and blend until well combined.

5. Using a small saucepan over low heat while stirring, melt coconut oil and chocolate chips. Add to tofu mix and blend until smooth. Pour chocolate layer over the crust and place in the freezer while preparing the coconut cream layer.

6. COCONUT CREAM LAYER.

7. Scoop out only the firm layer, coconut cream at the top of the can. Place cream in a chilled glass bowl and whip the cream at high speed with an electric beater until fluffy and soft peaks form. Stir in agave and vanilla.

8. Spread coconut cream evenly over chocolate layer and if you wish top with frozen berries.

9. Note: for a 9-inch cake double the recipe.