Component:
Base
• Half a cup of pecans
• A tablespoon of cocoa powder
• 1/2 cup of bleached almonds • 2 tablespoons of
majhol
• 2 tablespoons of cold pressed coconut oil
• 1 teaspoon of ground cinnamon powder
• 1/4 teaspoon of thin pink Himalayan salt
• Available (and recommended) Add a tablespoon of cocoa nibs
Second layer - cream (keep half of it aside for the coating)
• 2 cups cashews (need to soak them in water for at least 6 hours)
• a tablespoon of squash
• a teaspoon of maca powder
• 1/2 cup of almond milk or rice milk
• 4 tablespoons of cold-pressed coconut oil
• 5 tablespoons of majhol
• 2 tablespoons of maple syrup Real
• 2 tablespoons fresh lemon juice
• 1 teaspoon real vanilla extract
Preparation:
1. Thoroughly grind all the cake base ingredients in a food processor and place on a springform pan.
Place in the refrigerator.
2. Mix all the ingredients of the second layer well in a blender, until a ceramic texture is obtained.
Spread half the amount of cream on the base and put back in the freezer.
Save the other half for the coating.
In the third layer we will use the remaining half of the cream.
Put in a blender, add half a cup of blueberries / cocoa nibs, and mix.
Spread a layer on the cake and return to the freezer for a few hours.
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