For the chocolate base:
220g stoned dried dates
300g pecan nuts or a mix of nuts of your choice
120g dates for the date paste
90g raw organic cocoa powder
1 pinch of whole salt
1 vanilla pod or 1 tsp of vanilla extract
For the icing:
1 tbsp water
30g raw organic cocoa powder
60ml agave syrup
60ml melted coconut oil
1 tsp vanilla extract
Prepare the date paste in advance. Soak 120g of dates for 2 hours. Drain and set them aside, then mix the dates until you get a smooth and consistent paste. Add a little water if necessary to help with mixing. You can keep this paste in the fridge for up to a month.
Cut 220g of dates into large chunks. Then chop them briefly in a blender. Roughly chop the nuts. Add them to the chopped dates. Mix together the raw cocoa, salt, vanilla and date paste to create the base.
Line a square glass dish with this base.
Prepare the icing by mixing all of the ingredients in a blender except the coconut oil to until you obtain a very smooth paste. Add the coconut oil and mix for a few seconds. Pour the icing over the base then leave to chill in the fridge for at least one hour. This cake can be kept in the fridge in an airtight container for up to two weeks.