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 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 Grey tea leaves (If using broken tea leaves, reduce 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 needed.
Layer the Earl Grey mixture onto the base in the silicone mould.
For the chocolate layer, repeat the blending process with the chocolate layer ingredients. Layer the chocolate mixture onto the Earl Grey layer.
Place the cake in the freezer for several hours or until set.
Once set, remove from the freezer, slice, and enjoy!