No-bake Zucchini Chocolate Cake
½ cup walnuts
½ cup hazelnuts
1/3 cup ground sesame seeds
½ cup ground flaxseed
4 T dried coconut
1/3 cup cocoa
½ tsp cinnamon
500g zucchini, sliced into chunks
¾ cup soft dates, chopped
½ cup raisins
In a food processor blend the walnuts and hazelnuts just enough so they are still a bit chunky. Remove ½ cup of these chunks. Continue blending the remainder until very fine. Add the coconut, ground sesame, ground flaxseed, cocoa and cinnamon then pulse again until mixed. Remove all this into a large bowl and add the ½ cup of walnut and hazelnut chunks.
In a food processor, pulp the courgette. Then add the raisins and dates. Process again until well mixed.
Add the courgette mix to the other ingredients and knead together.
Line a small cake tin or casserole dish with cling film. Put the mixture in and spread it evenly so it has a flat top. Cover it with more clingfilm. Refrigerate until ready to serve. It is best to leave it at least two hours as it well become firmer. Remove the top layer of clingfilm and turn the cake out onto a serving dish.
Spread a layer of Cashew Cream on top. Garnish with flowers or dust with cocoa powder.
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