December 10th is Nobel Day and the
Nobel prizes are awarded in Stockholm and Oslo. I hope that this cake will be
served at the Nobel banquet sometime in the future!
Base
300 ml almonds
15 medjool dates
2 tsp ground cinnamon
A pinch of sea salt
First layer
300ml cashew
300g fresh or frozen lingonberries
(or cranberries)
50ml agave syrup
50ml cacao butter (melted on low
heat)
Second layer
1 can (210g) of condensed coconut
milk (I use milk from Renée Voltaire)
1 bar (100g) of vegan milk chocolate
(I use coconut milk chocolate from Renée Voltaire)
Lingonberries or cranberries for decorating
In a food processor, mix together the
ingredients for the base until it sticks together. Press out the base evenly in
a springform pan. Put in the fridge to set. In a blender, mix together all
ingredients for the first layer. Mix well until smooth (this can take 5-10
minutes). Pour the mix on top of the base in the springform pan, cover with
plastic and let it set overnight in the fridge, or put in the freezer for a few
hours. In a pan, melt together the condensed milk and the chocolate on low
heat. Stir frequently, so it doesn’t burn. Let it cool, and then pour it over
the first layer. Put in the fridge and let it set for a few hours. Decorate
with lingonberries before serving. You can also store the cake in the freezer,
just remember to take it out at least 1 hour before serving. Happy Nobel Day!
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