German Chocolate Cake is on my top three favorite cakes list of all time
Perhaps that is why I have made it so many different ways
And today I making this German chocolate filling refined sugar free!
for the traditional full sugar version click here
In this refined sugar free version sticky, gooey dates lend all of their natural sweetness
combined with toasted pecans and coconut for a German Chocolate Cake you won’t want to miss!
I made it naked style to eliminate all the sugar from a buttercream icing with a few ganache rosettes instead!
Of course I had to pile it on top of my famous vegan chocolate cheesecake too!
Notes for Success
The recipe that follows is for the German Chocolate filling only For the cake recipe and cheesecake click the links above!
For the Chocolate Cake Click here!
WATCH THIS YOUTUBE VIDEO FOR THE LOWEST SUGAR OPTION!
Refined Sugar Free German Chocolate Filling
Ingredients
REFINED SUGAR FREE RECIPE
- 1 cup Medjool Dates 170g
- ½ cup Plant Milk 120ml
- pinch Salt
- 1 cup Shredded Un-Sweetened Coconut 120g
- ¾ cup Toasted Pecans 100g
Instructions
-
First remove the pits from the dates, then combine them with the plant milk & salt in a high speed blender or food processor.
-
Blend smooth then transfer to a large bowl & fold in the coconut & toasted pecans
-
If the mixture seems too stiff add a tablespoon or two of hot water to loosen
Notes
Storage German Chocolate filling should be kept refrigerated, but can stay out at room temperature for 1 full day during serving
