Contents
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Ingredients
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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 217kcalCarbohydrates: 20.5gProtein: 7.3gFat: 11.8g