Ingredients
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crust:
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1,5 cup Pecan nutsor raw walnuts
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3 tbsp Maple syrup
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0,5 tsp Salt
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0,5 tbsp Cinnamon
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1/8 tsp Cayenne pepperor ground chili pepper
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1 tbsp Coconut oil
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filling
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0,5 cup Мусс из кешью/урбечor almond mousse
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0,5 cup Date pasteeasy to make at home
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0,25 cup Agave syrupor maple syrup
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4 tbsp Coconut oil
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1,5 tbsp Соевый соус (gluten-free)
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1 pcs Vanilla pod
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1,25 cup Cocoa powder
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0,5-1 cup Watercold
Directions
It’s not just a chocolate ganache cake, it’s a perfect dessert for modern times:
- gluten and lactose-free, rich in plant-based protein
- no-bake and easy to make
- intense chocolate taste – perfect for chocolate lovers
It’s very peculiar, stunning and delicious!
Since it’s served cold with berry sauces and sorbets, it makes a good summer dessert. Though it also can be a refreshing note after a hearty winter meal.
The recipe uses date paste instead of sugar. It can be easily made at home: soak dates in a bowl of cold water for a few hours, remove the pits and process in a blender. Add water, if necessary, but not too much, or the cake may not set. The paste keeps refrigerated up to 1 week. It can be used as a sugar substitute for desserts, smoothies, and baked goods. It’s great!
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Steps
1
Done
10 min
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crustIn a food processor, crush pecan nuts, salt, cinnamon and cayenne pepper for 1-2 secs. Add coconut oil and maple syrup, blend until it forms into coarse crumbs (not paste!). |
2
Done
10 min
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fillingUse a food processor to blend together the cashew mousse, date paste, agave syrup, vanilla seeds, coconut oil, and soy sauce. Blend for 1-2 secs just to combine the ingredients. |
3
Done
5 min
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assemblePour the filling over the crust and spread evenly. Refrigerate for a few hours, or better overnight. If placed in the freezer, it sets quicker. |
4
Done
5 min
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serveHold the knife under hot tap water before cutting and wipe it on a towel before making every cut. Serve with berry sauce and sorbet, sprinkled with chocolate chips or cocoa powder. |