Vegan No-Bake Earl Grey & Chocolate Cake with Buckwheat Crust
Ingredients
Base
- 100g activated buckwheat groats
- 40g raw walnuts
- 3 Tbsp. sunflower seeds
- 2 Tbsp. melted raw cacao butter or melted coconut oil
- 1 Tbsp. raw cacao powder
- 2 Tbsp. raw cacao nibs
- 4 pitted soft Medjool dates (80g)
- 1/8 tsp pink salt
Earl Grey Layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 4 Tbsp. (40g) melted raw cacao butter
- 4-5 Tbsp. raw agave or maple syrup
- 1 Tbsp. Earl Grey tea leaves (reduce if using broken tea leaves)
- 1/4 tsp vanilla paste
- Pinch of pink salt or good quality salt
Chocolate Layer
- 120g raw cashews (soaked 4-6 hours and rinsed)
- 1/2 cup (120ml) coconut cream
- 4 Tbsp. (40g) melted raw cacao butter
- 5-6 Tbsp. maple syrup
- 4 Tbsp. raw cacao powder
- 1/4 tsp vanilla paste
- Two pinches of pink salt or good quality salt
Preparation
Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base and sides of the silicone mold.
In a high-speed blender, combine all ingredients for the Earl Grey layer and blend until smooth. Adjust sweetener if needed.
Layer the Earl Grey mixture onto the crust in the mold.
For the chocolate layer, blend all the ingredients until smooth. Layer the chocolate mixture on top of the Earl Grey layer.
Refrigerate the cake for a few hours or until set.
Once set, remove the cake from the mold and serve chilled.