1 cup coconut palm sugar
1/4 cup xylitol
1 cup cacao powder
1 and 1/2 cup coconut oil (liquified, it melts at 24°C)
1/3 cup water
12 drops star anise essential oil
pinch of salt
3 cups walnuts
1 and 1/2 cup cacao powder
4 cups soft dates
1 teaspoon Spirulina powder (optional)
1/2 teaspoon vanilla powder or a few drops pure vanilla extract
pinch of sea salt
3/4 cup chocolate icing
Make the icing first: Put coconut palm and xylitol into the blender jar and blend into fine powder. Add the cacao powder and coconut oil and blend everything well together.
Then add the water, star anise drops and salt. Blend until you have this thick, silky texture chocolate cream.
Now make the cake base: Put everything into your food processor, except the chocolate icing. Mix well so you have everything finely chopped, almost into a powder form.
Then add the chocolate icing and mix until everything is sticking well together, making it a paste that you can form a cake with.