ground 30 g Hazelnuts 80 g Ground almonds 7 piece Medjool dates 1 tbsp Coffee powder 2 tbsp Cocoa powder 1 tsp Vanilla extract 1 pinch Salt Chocolate layer 200 g Cashews soaked in water overnight 100 g Medjool dates 40 g Vegan dark chocolate, melted 50 ml Maple syrup 175 ml Almond milk, warm 4 tbsp Cocoa butter, melted 30 g Cocoa powder 2 tsp Coffee powder Cream layer 160 g Cashews soaked in water overnight 350 ml Coconut milk 6 tbsp Coconut oil, melted 4 tbsp Agave syrup 1 tsp Vanilla extract Cocoa powder for dusting Cacao nibs
Mix all ingredients for the base well until a sticky mass is formed Press into the round baking pan with your fingers, do not forget the edges and place in the freezer immediately.
For the chocolate layer you need a strong mixer that mixes all the ingredients into a fine mass. You then distribute them on the floor and go back to the freezer.
For the weisse Schickt, you mix all the ingredients again in your mixer. This time, don't fill the layer until the chocolate layer is already hard.
Leave the cake in the freezer for 4 hours or overnight.
Dust with cocoa powder and decorate with cocoa nibs before serving.
Serving: 100 g Calories: 217 kcal Carbohydrates: 20.5 g Protein: 7.3 g Fat: 11.8 g