No Bake Gluten-free Rich Chocolate Walnut Cake

Categories: Desserts,Food,Gluten-Free,Holidays,Recipes,

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This no bake cake was devoured by friends in under 10 minutes! It was an impressive sight to see. It truly is the best compliment when your taste testers love your recipe so much they can’t stop eating it or asking for seconds. The day I created this recipe was also the day I wrote this poem. In my next book you will find a collection of recipes as well as poems. It may be unconventional, but I think the writing and the recipes go together hand-in-hand. As every recipe I create is healthy, my poems are uplifting and their common ingredient is uplifting words. I hope you enjoy both this recipe and the poem!

Inspiration and productivity may reach you today,
or it may be a moment in which you find no muse has come your way.
Each day, month and year is different than the last,
an obvious truth most of us have come to inevitably grasp.
Many search for treasure in the form of ego, looks, money and fame,
failing to understand that helping others is the name of the best life game.
If today wasn’t one in which your heart soared with creative unobstriction,
or you found the best way to say, “I existed!” or “I matter!” with conviction,
remember that it is not one day, month or year that matters in the end,
but many years of practicing integrity, humility and kindness to those you meet and befriend.

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Prep time: 15-20 minutes Cook time: None, just freeze!

Bottom layer:

12 medjool dates, pitted and softened
1 cup ground or finely chopped walnuts
½ cup rolled or steel-cut oats
3 tablespoons coconut shreds
3 tablespoons cocoa powder
ground coffee (optional)
1 teaspoon ground vanilla or 1 tablespoon vanilla extract


1 ½ cups soaked cashew nuts (4-6 hours of soaking) or 1 cup raw cashew butter
2 tablespoons coconut butter or (more) raw cashew butter
3 tablespoons vegan butter/margarine (melted) or more nut/coconut butter
12 medjool dates, pitted and softened
½ cup cocoa powder
1 ½ teaspoon ground vanilla or 1 tablespoon vanilla extract
1 can coconut milk, refrigerated overnight (do not use the liquid part!)
½ cup whole walnuts or walnut pieces, optional

Optional toppings:

Cacoa powder
Cacoa nibs
Nuts of choice


To prepare the base for this no bake tart, add all of the base ingredients to a food processor and pulse for a few minutes or until the mixture forms a sticky dough. For a rustic texture, be careful not to process as much. For a smoother texture, process for a few more minutes. Once mixed, use you hands to push the mixture down into a 9’’ cake tin with removable bottom. Place this in the freezer while you prepare the filling.

To prepare the filling, add the softened dates to your cleaned food processor along with the rest of the filling ingredients (except for the walnuts). If using vegan butter/margarine, melt it by heating it in the microwave for 30 seconds before adding it to the food processor. Process all of the ingredients together until smooth and creamy. Pour the filling over the base layer, flattening out the top. Leave the tart in the freezer for at least 2 hours or the fridge for at least 4 hours. Add your favorite decorative toppings before slicing and serving. Enjoy! This tart will last for up to a week in the fridge and 3-4 weeks if stored in the freezer.

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