Process all crust ingredients except maple syrup in a food processor into a sticky crumble. Add in the maple syrup and process briefly once again to mix it in.

Transfer this mixture into a 6" springform pan and press into an even crust. Freeze while working on the next step.

Blend all filling ingredients, except cacao, maple syrup and espresso, into a smooth uniform mixture. Set aside about 4-5 tbsp of this while mixture for swirls. Add cacao, molasses, and espresso then blend once again to combine. Pour the chocolate mixture into the pan, over the crust. Swirl in the white filling into a pattern of your choice. 

Last but not least, sprinkle with any decorative toppings. Then freeze the cake for 6 hours or overnight to set. 


1 1/2 cups raw pumpkin seeds
9 soft medjool dates, pitted
2 tbsp coconut oil, liquefied
2 tbsp maple syrup

4 1/2 cups cooked cauliflower florets (steamed or boil beforehand)
9 tbsp coconut oil, liquefied
9 tbsp maple syrup
6 tbsp almond milk
1 tbsp pure vanilla extract
1 tbsp maca powder
3/4 tsp salt
9 tbsp cacao powder
3/4 tsp instant espresso powder




  • 40 Times the Antioxidants of Blueberries. Raw Organic Cacao has over 40 times the antioxidants of blueberries
  • Highest Plant-Based Source of Iron!
  • Full of Magnesium for a Healthy Heart & Brain
  • More Calcium Than Cow's Milk.