A cake mould with removable bottom (diameter 20 cm)
A food processor
Creamy chocolate coating
200gr of unroasted cashew nuts
40gr of unroasted pecans
50gr of raw cocoa powder
70gr medjoul dates
1 Lovechock Creamy Coconut bar
30gr coconut oil
2 teaspoon vanilla extract
1,5 teaspoon cinnamon
Pinch of salt
200gr unroasted almonds
250gr medjoul dates
1 teaspoon coconut oil
Pinch of salt
First soak the cashew nuts for 8 hours in a bowl of water.
Pit the medjoul dates. Put the almonds, medjoul dates, coconut oil and salt together in a food processor and grind well for a few minutes.
Divide the mixture over the bottom of the cake mould. Start in the middle and work to the outside, pressing firmly with your hands or a spatula. Then put the cake tin in the fridge for 15 minutes.
For the chocolate layer. Drain the cashew nuts in a colander and put them in the food processor. Add the raw cocoa, medjoul dates, Lovechock chocolate, coconut oil, water, vanilla extract, cinnamon and salt and grind until creamy and smooth. This takes about 7-10 minutes.
Spread the chocolate layer over the bottom of the cake and smooth with a spatula.
Decorate the cake with pecan nuts and put it in the fridge for at least 3 hours to harden.
Golden White Hazelnut Acerola
Vegan white Lovechock with sweet notes of caramel and a nutty crunch, balanced with a refreshing fruit tartness. Acerola makes this bar rich in natural vitamin C.