80 g roasted almonds
80 g roasted cashews
3 tbs coconut oil
2 tbs cocoa powder
2 tbs honey
240 g cashews (soaked for 4 hours)
100 g thickened coconut cream
4 tbs honey
4 tbs coconut oil
3 tbs lemon juice
50 g dark chocolate finely chopped
Berry and white chocolate layer
160 g cashews (soaked for 4 hours)
80 g thickened coconut cream
2 tbs coconut oil
100 g white chocolate
1-2 tbs honey
2 tbs lemon juice
3-4 tbs any milk
1 cup blueberries + 1/2 cup blueberries for decoration.
Crust: Line the base of a 16 cm springform cake tin with baking paper. Place roasted almonds and cashews in a food processor and process until they are finely ground. Add honey, coconut oil, and cacao powder. Process until the mixture sticks together. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the freezer.
Stracciatella layer: Drain cashews and place them into a high-speed blender. Add coconut cream, honey, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Stir in finely chopped dark chocolate and layer the filling on top of the crust. Place it in the freezer.
Berry and white chocolate layer:,Melt white chocolate in a medium pot over low heat. Stir until smooth. Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, honey, lemon juice, melted white chocolate, and blueberries. Process until the mixture is smooth and creamy. If the mixture is too thick, add 3-4 tablespoons milk. Pour the mixture on top of the first layer. Place the cake in the freezer to set for at least 4-5 hours until firm.
Drizzle with melted chocolate and top with blueberries.
Always chill your coconut cream in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid.