Half Baked Harvest · by Tieghan Gerard★ 4.5 (86)
Vegan Chocolate Custard Cake
NUTRITION · PER SERVING20M COOK
CAL 29%·PRO 31%
CARBS 79G54% OF CAL
10G FIBER6G OTHER62G TOTAL SUGAR
FAT 28G42% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, no-bake chocolate custard cake with a walnut and coconut base. Rich and chocolatey without refined sugar. Simple to assemble and impressive to serve.
dessertamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 cup raw walnuts
- 1/2 cup raw unsweetened coconut flakes
- 1 1/2 cups pitted dates, packed ((about 10 ounces))
- 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
- 1/2 cup canned coconut cream
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- 1/4-1/2 cup real maple syrup
- whipped cream or whipped coconut cream, for topping
At a glance
PER SERVING · TIME 20M
CAL 29%·PRO 31%
CARBS 79G54% OF CAL
10G FIBER6G OTHER62G TOTAL SUGAR
FAT 28G42% OF CAL
11G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 13mg
- Total sugar
- 62g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 614mg
- Calcium
- 228mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 13MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.