🧀🍰❄️🍫
For the base add to a medium bowl:
2 cups of almond flour
3 tablespoons of melted coconut oil
3,5 spoons of agave syrup
mix all together untill everything is a dough
put a baking sheet into a long square form and press the dough in it with hands or a spatula till everything is uniform
put it in a preheated oven at 180 C for 10 min
in meanwhile prepare the cheese topper:
in a mixer combine:
250 g of quark
A hand full of cashews (drained in boiled water for a few minutes)
5/6 dates for extra sweetness
1,5 tablespoon of agave syrup
1 full tablespoon of cacao pure powder (unsweetene)
mix untill everything is creamy and till there aren’t pices left
put it on top of the cooled base
put it into freezer for half and hour
meanwhile melt half of a regular chocolate bar (I suggest the 85% cacao from Lind)
take the cake out and put it over in waves form take a fork and give it a ”Viennetta ice cream look”
put again in the freezer and after 3/4 hours you can serve it (I suggest to take it out 10 min before cutting and serving)
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