Vegan cake (no allergens)
By Ioana Avram

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Ingredients
10 servings
30 g dates
30 g dried figs
30 g puffed quinoa
5 g water
Base
20 g lemon juice (juice from half lemon)
100 g honey
150 g cooked chickpea
400 ml (1 can) full fat coconut milk
60 g coconut oil
60 g coconut butter
Flavours
150 g blueberries
150 g strawberries
150 g blackberries
Coconut flour
Chocolate layer
70 g Chocolate mass
2-3 tablespoon Coconut milk
1 tsp Orange zest

Steps
Using a hand blender, combination the dates with the figs and the water, until you’ve a paste. Include the puffed quinoa and region it as the 1st layer on a springform pan (18cm diameter). Put it aside
Blend each of the base parts together until every thing is mixed very well. Divide the base in 2 or three equivalent parts, depending on how many layers or flavors you desire to have
I�ve used frozen berries, that I�ve thawed in a pan on the stove. Mixture the berries with the bottom and add coconut flour to get a ticker base, that won�t effortlessly pour (I�ve added 2 tablespoons yet if you use clean berries you’ve got to add more). Upload this mixture to the quinoa base and vicinity it within the freezer for roughly 2hours. Repeat this step with the other berries.
For the chocolate layer, soften the chocolate mass on water bath (bain marine) with the coconut milk and the orange zest, till you’ve an easy pouring paste. Region this on suitable of the cake. Because the cake would be frozen, you would like to head fast as the chocolate gets tick fast
Before serving, take the cake out of the freezer and hold it a room temperature a minimum of 4h ahead, or location it in a single day within the refrigerator

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