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Beginners 2-layer raw vegan chocolate cake

Jun 27, 2015 · 2 Comments

Super easy for beginners and pro’s 🙂 Have fun trying and show me your version!

Ingredients
Crust:
1/2 cup medjool dates
1/2 cup hazelnuts
1/2 cup almonds
2 tbsp agave syrup
1 heaped tbsp raw cacao powder
3 tablespoons melted coconut oil


Method:
Blend all ingredients food processor. Mix longer if you like the nuts in a finer consistency. If you like it chunky do not blend longer than 15 seconds!

Scoop mixture into a 9″ springform pan.
With your hands (or if you like spoon), press the mixture into the sides and bottom of pan.
Freeze it while you are making the filling.

Filling:
3 cups cashews, (soaked overnight)
3 tbsp agave syrup
2 heaped tbsp cocoa powder
2 tbsp coconut oil, melted
1/3 cup coconut creme (chilled, the upper part of the coconut milk :))
1 tsp vanilla extract
secret ingredient, optional: I put in some orange zest.“ Omg so good!!“

Method:
Blend all ingredients together in a food processor for about 4 minutes or until a very smooth consistency forms.  Pour the mixture onto the top of the cake crust and let it set in the fridge for a minimum of 5 hours.
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Reader Interactions

Comments

  1. Connie says

    1. Februar 2019 at 2:34

    Can you substitute cashews for tofu cream cheese? The cashew make the filling gritty!!

    Antworten
    • Lara says

      1. Februar 2019 at 19:07

      Yes Sure you can try. If you have a good food processor the mixture shouldn’t be gritty.

      Antworten

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