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  • veganofholly - Daily Vegan Recipes @veganofholly 12 minutes ago
  • No-Bake Earl gray & chocolate cake with buckwheat crust ❤
by @365cleaneats
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Recipe 👇🔥
Ingredients (16cm/ 6.3’’ silicone round cake mould)
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
Method : (1) 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. (2) 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. (3) Repeat the same process for the chocolate layer. Freeze the cake over night (4) Take out from the mould and garnish with fruits.**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version. No-Bake Earl gray & chocolate cake with buckwheat crust ❤ by @365cleaneats . . . . Recipe 👇🔥 Ingredients (16cm/ 6.3’’ silicone round cake mould) 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 Method : (1) 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. (2) 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. (3) Repeat the same process for the chocolate layer. Freeze the cake over night (4) Take out from the mould and garnish with fruits.**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version.
  • No-Bake Earl gray & chocolate cake with buckwheat crust ❤ by @365cleaneats . . . . Recipe 👇🔥 Ingredients (16cm/ 6.3’’ silicone round cake mould) 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 Method : (1) 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. (2) 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. (3) Repeat the same process for the chocolate layer. Freeze the cake over night (4) Take out from the mould and garnish with fruits.**You can substitute maple syrup & coconut cream with raw agave & raw nut milk for raw version.
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