lunedì 13 marzo 2017

fitandhealthys: letscookvegan: LAVENDER & CHOCOLATE CAKE...



fitandhealthys:

letscookvegan:

LAVENDER & CHOCOLATE CAKE by @datesandavocados 💜

INGREDIENTS FOR THE CRUST:
½ cup almonds
1 Tbsp cacao nibs
1 tsp coconut nectar
1 tsp cashew butter
1 tsp coconut oil
¼ tsp vanilla extract
Pinch of salt
INGREDIENTS FOR THE FILLING:
½ cup cashews, soaked
¼ cup lavender tea
3 Tbsp cacao powder
2 Tbsp maple syrup
¼ tsp vanilla extract
2 Tbsp coconut oil
Pinch of salt
INGREDIENTS FOR THE CHOCOLATE:
3 Tbsp cacao powder
3 Tbsp maple syrup
1 ½ Tbsp coconut oil
METHOD:
1. In a food processor pulse the almonds until broken down into small pieces.
2. Add the cacao nibs, coconut nectar, cashew butter, coconut oil, vanilla extract, and salt and process a few times to form the dough.
3. Press into a 4 inches spring mold using your fingers to form an even layer.
4. Place into the freezer for 30 min until it firms up.
5. In the meantime prepare the lavender tea. I’ve used fresh lavender but you can use dried flowers instead. You just will need ¼ cup of tea.
6. Rinse the pre-soaked cashews and drain them.
7. Blend all the filling ingredients together (except coconut oil) in a high-speed blender until very nice and smooth.
8. Stream the coconut oil into the mixture.
9. Pour the cream over the crust and put it again into the freezer for at least 3 hours.
10. To prepare the chocolate, whisk the cacao powder and the maple syrup together. Then add the coconut oil and keep whisking until well incorporated.
11. Remove the cheesecake from the mold and pour the chocolate sauce over the top.
12. Allow the cake to defrost for 20min at room temperature (or for 1h in the fridge)
13. Enjoyyyy! #letscookvegan



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