A dense, rich and creamy Chocolate Cake, that is dairy-free and gluten-free, very easy to make you do not need any oven. For all the chocolate lovers out there !
I have used a 8 x 8 inch (20 x 20 cm) round pan. Bear in mind that if using a bigger pan your cake will not be very thick. Alternatively you can also use a square pan.
Slice the dates into chunks (if too dry leave them in a bowl of hot water for 10 minutes) and blend in your food processor until it becomes a paste.
Add the pumpkin puree into the food processor along with the almond meal flour, maple syrup, cacao powder, sea salt, vanilla extract, melted coconut oil and mix until well combined.
Line your cake pan with some parchment paper and place the mixture into it.
Cover with cling and place in the freezer at least 10 hours before serving.
Bon Appétit :)