This cake is not only for vegans but for everybody who loves chocolate – like me!
Especially in summer you will love this as you do not have to bake it. It is fresh, healthy and very tasty.
100 gr coconut butter
300 gr almonds
10 dried dates
300 gr dark couverture
1 Tbsp coconut butter
1 can coconut milk
How to prepare it:
Chop the almonds in a mixer coarsely and roast in the preheated oven at 150ºC for appr. 20 minutes, stirring occasionally. Let cool.
Melt the coconut butter in a pot. Cut the dates into small pieces. Mix together with the roasted almonds and stir well.
Spread the mixture in a flat round tart tin (appr. 20 cm ∅). Pat down well, shaping a border at the edge. Let cool in the fridge for appr. 1-2 hours.
In a pot combine the couverture with one Tbsp. of coconut butter. Melt the couverture on medium heat, do not boil! When the chocolate has melt add the coconut milk and stir well.
Apply over the base of the cake and cool again in the fridge for at least 1-2 hours.
When the cake got solid sprinkle with coconut flakes and serve.