Coconut Date Cake with Coco Calm Drinking Chocolate

Indulge in a deliciously wholesome treat with this Coconut Date Cake made with our Coco Calm Drinking Chocolate. This cake is rich in flavor, featuring the natural sweetness of dates, the tropical goodness of coconut, and the calming benefits of Reishi and Chaga mushrooms. Perfect for a cozy afternoon snack or a light dessert!

Ingredients:

• 70g (1/2 cup) Coco Calm Drinking Chocolate
• 200g (1 cup) pitted dates or date paste
• 150g (1 1/4 cups) gluten-free flour (or whole wheat flour if you prefer)
• 375g (1 1/2 cups) coconut milk (feel free to substitute with any other milk, but it will be less coconutty)
• 75g (1/3 cup) coconut oil (or substitute with healthier oils like olive oil or avocado oil, or non-oil alternatives like unsweetened applesauce or mashed banana for a lighter option)
• 1 teaspoon baking powder
• 50g (1/2 cup) shredded coconut (for inside the cake)
• 25g (1/4 cup) shredded coconut (for topping the cake)

Instructions:

1. Prepare the dates: If using whole pitted dates, soak them in the hot coconut milk for about an hour to soften them. If using date paste, you can skip this soaking step.

2. Preheat your oven to 350°F (175°C). Grease an 8-inch (20 cm) baking dish or line it with parchment paper.

3. Mix the wet ingredients: In a large mixing bowl, combine the softened dates (along with the soaking coconut milk if you used whole dates) or date paste, coconut milk, and coconut oil (or your chosen substitute). Stir until the dates are fully blended into the mixture.

4. Add the dry ingredients: Gradually add the Coco Calm Drinking Chocolate, gluten-free flour, baking powder, and 50g of shredded coconut to the wet mixture. Stir until well combined. Ensure there are no lumps, but be careful not to overmix.

5. Pour the batter into the prepared baking dish, spreading it evenly.

6. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

7. Add the coconut to the top of the cake after 35 minutes if you prefer it slightly toasted

8. Cool the cake in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely.

9. Decorate: Once cooled, sprinkle the remaining 25g of shredded coconut on top of the cake for added texture and flavor if you didn't toast it.

10. Serve: Slice and enjoy your Coconut Date Cake with a cup of tea or coffee. It’s perfect for sharing with friends and family!

Why You'll Love This Cake:

• Naturally Sweetened: The dates provide a natural sweetness, reducing the need for added sugars.
• Rich, Chocolatey Flavor: Coco Calm Drinking Chocolate brings a deep, rich flavor with the added benefits of Reishi and Chaga mushrooms.
• Coconut Delight: The combination of coconut milk and shredded coconut gives this cake a lovely tropical flavor.
• Healthy Fats or Oil-Free Options: Coconut oil is rich in medium-chain triglycerides (MCTs), but if you're looking for a lighter version, substitute with olive oil, avocado oil, or non-oil alternatives like applesauce or mashed banana.

Health Benefits of Key Ingredients:

• Dates: High in fiber and antioxidants, dates help with digestion and provide a natural source of energy.
• Coconut Milk: Rich in healthy fats that support brain health and provide a creamy texture.
• Coco Calm Drinking Chocolate: Contains Reishi and Chaga mushrooms, known for their adaptogenic properties that help reduce stress and support immune health.
• Coconut Oil or Substitutes: Offers healthy fats; using alternatives like olive oil provides monounsaturated fats, while applesauce or banana reduces the overall fat content for a lighter cake.
• Shredded Coconut: Adds texture, flavor, and a dose of healthy fats and fiber.

This Coconut Date Cake with Coco Calm Drinking Chocolate is more than just a sweet treat; it's a comforting and nourishing experience. Enjoy a slice with your favorite hot beverage, and let the calming flavors and ingredients soothe your senses.