- 8
Ingredients
- Bottom:
- 150 g cashew nuts
- 150 g dates
- 1 tablespoon water
- 6 tablespoons coconut flour (ground dried coconut)
- Filling:
- 200 g dark chocolate 54-70 %
- 6 tablespoons coconut cream
- 1 tablespoon coconut oil
- 250 g raspberries
- 1 pomegranate
- Tempered chocolate for garnishing
Preparation
Step 1
Blend nuts and dates in a blender. Add the water and the coconut flour. The dough should have a solid consistency without being powdery. If it’s pulpy, add more coconut flour, and if it’s too crumbly, add a few drops of water. How much water you’ll need depends on the size of the dates. Put a baking paper on a tray. Put a cake ring around 15 cm in diameter on the baking paper and press out the mass into an even shell in the mold.
Chop the chocolate finely, put it in a bowl and warm it up a bit in a microwave. It doesn’t need to melt completely. Boil the coconut cream and pour it over the chocolate. Stir until all of the chocolate has melted and add coconut oil. If all of the chocolate doesn’t melt, put it in the microwave for a few more seconds. Pour the into the cashew shell. Put the cake in the fridge or let it stand in cool room temperature over the night. Garnish with tempered chocolate, raspberries and pomegranate seeds. Serve the rest of the raspberries and pomegranate seeds on the side. We made the chocolate strings by painting a thin layer of tempered chocolate on thick plastic film, drawing a combing tool through the chocolate, and letting it chill down curved up inside a glass.