Ingredients:
Cake base:
1 cup almond flour
1/2 cup dates
1/4 cocoa powder
1 tsp vanilla extract
Vanilla Cream:
1 cup soaked cashew nuts
4 tbsp maple syrup
1/2 cup water
1 tsp vanilla extract
2-3 tbsp grated chocolate
1/2 teaspoon USA Flava Xanthan Gum
Chocolate icing:
3/4 cup maple syrup
3/4 cup cocoa powder
1/3 cup coconut oil
Directions:
1. Pre-soak cashew nuts for 6 hours in cold water or for 30 minutes in hot water.
2. Blend all the ingredients for cake base (almonds, dates, cocoa, vanilla) until sticky and well combined.
3. Spread dough in a well-oiled dish.
4. Mix all the ingredients for vanilla cream (cashew nuts, maple syrup, vanilla) in a blender until smooth.
Slowly add water and then add your Xanthan Gum for a creamy consistency. Add grated chocolate.
5. Pour the cream on the cake base and place it in the freezer.
6. Blend maple syrup, cocoa powder, and coconut oil. Smoothen icing on the cake.
Refrigerate for 6
hours.
7. Cut and serve.
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