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 nib
- 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 Gray tea leaves (If you use broken tea leaves, reduce the amount.)
- 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 mould.
In a high speed blender place every ingredient for the Earl grey layer and blend well until smooth. Add more sweetener if you need. Layer the filling above the crust. Cool it in the freezer until set.
Repeat the same process for the chocolate layer. Freeze the cake overnight.
Take out from the mould and garnish with fruits.
Notes
You can substitute maple syrup and coconut cream with raw agave and raw nut milk for a raw version.
