Oct 12, 2017

Spontaneous Euphoria: Ice Chocolate Berry Cake



Ingredients:

Crust:

1/2 cup walnut meal,
1 cup almond meal,
1 cup medjool dates,
2 tbsp coconut oil,
1 tbsp maple syrup,
2 tbsp almond milk.

Filling:

4-5 medjool dates,
2 ripe banana,
1 cup rasberry blueberry mix,
2 tbsp dried grapes,
1 tbsp almond milk,
1 tbsp maple syrup.

Topping:

1 tbsp vegan butter,
2 tbsp vanilla extract,
300 gr. melted vegan dark chocolate,
2 tbsp coconut milk,
1 cup blueberry.




Method:


1. Mix all crust ingredients into the food processor on high until they are completely sticky.

2. Place dough into a pan, press crust mixture firmly and evenly in tart tin to create base. And then press crust around the edges firmly and evenly to create sides. Place in freezer up to 5 min.

3. Place filling ingredients into blender and process until smooth.

4. Pour it on to crust layer and place in freezer up to 15 min.



5. In a small bowl, mix topping ingredients for 3-4 minutes.

6. Remove cake from freezer and pour chocolate mixture over cake and spread.

7. Decorate with blueberries and serve cold.



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