This cake by YorkTest Laboratories is vegan, and dairy/gluten/lactose free. If you want a cocoa-free, low histamine version, just replace cocoa powder with carob powder, and add a couple of lightly crushed pecan nuts to the mixture instead of the nibs.
Ingredients (makes around 16 squares):
125g raw cocoa powder (or carob powder)
35g cacao nibs (or crushed pecans)
2 teaspoons instant coffee • ½ teaspoon flaked salt
1 teaspoon ginger
1 ½ tablespoons coconut oil, melted
Put the walnuts, almonds and pecans in a food processor, and blend until fine, but not a powder.
Add in the dates a few at a time to the food processor, and blend until the mixture starts to come together. If the dates come with syrup, you can add a little of this to loosen and sweeten the mixture
Add in the raw cocoa (or carob) powder, and blend in pulses until all ingredients are combined. Tip the nut and date mixture into a large mixing bowl, scraping any left on the side of the food processor.
Lightly melt the coconut oil, and add to the mixture along with the cacao nibs (or pecans). Stir gently, and add all remaining ingredients.
Line a 7×7 inch pan with greaseproof paper, then pour in the mixture. Press this down to form an even layer over the pan.
Place into a fridge for about an hour to set.
Cut into squares when set, and serve. This should make around 16 good sized squares, but also works well cut up into smaller bitesize cubes. If your fridge cake isn't immediately devoured by everyone in sight – lucky you! – it should also keep well in the freezer for 2-3 weeks.