Kahjuks ei tulnud pildid küll eriti kaunid, sest kook sai valmis alles hilja öösel ja päikesevalgus oli selleks ajaks juba läinud, aga see kook on tõesti vääääga väga väga maitsev ja toitev ka. Kindlasti üks mu uutest lemmikutest!
Vaja läheb:
põhjaks:
* 1 kruus datleid
* u 3/4 mandleid
* u 1/2 kruus kookoshelbeid
kreemiks:
* u 1/2 - 2/3 kruusi toorkakao pulbrit
* u 1/3 kruusi kookosõli
* 2 - 3 pehmet avokaadot
* 1 suur tl purustatud vanillikauna
* 1/3 kruusi kookospalmi suhkrut + u 3 spl vahtrasiirupit
* näpuotsatäis soola
Purusta põhja koostisosad ja vajuta näppudega lahtikäidava koogivormi põhja. Pane kõrvale (külmutuskappi). Kreemi jaoks püreesta kõik koostisosad ühtlaseks massiks ja vala põhjale. Aseta sügavkülmikusse u tunniks. Mina isiklikult hoidsin kooki külmas natuke üle poole tunni ja selleks hetkeks oli koogi konsistents minu jaoks täiesti laitmatu.
IN ENGLISH:
Unfortunately the pictures didn't come out too well, because the cake was done, when it was
dark outside and the sunlight was already gone, but it really tastes very very very good and is also very filling. Definitely one of my new favourites!
for the crust:
* 1 cup dates
* approx. 3/4 cup almonds
* approx. 1/2 cup shredded coconut
for the filling:
* approx. 1/2 - 2/3 cup raw cocoa powder
* approx. 1/ 3 cup coconut oil, melted
* 2 - 3 ripe avocados
* 1 generous tsp powdered vanilla bean
* 1/3 cup coconut palm sugar + approx. 3 tbsp maple syrup (or any other sweeteners)
* a pinch of salt
In a food processor blend the dates with the nuts and coconut shreds until it starts sticking together. Press the crust dough into the bottom of an openable cake pan. Set aside (you can put it into the refrigerator).
For the filling you just have to blend everything into a smooth cream. Pour the ganache over the crust and put it into the freezer for about 30-60 minutes. I took it out after like 40 minutes and for me, personally, the texture of it was just perfect!
IN ENGLISH:
Unfortunately the pictures didn't come out too well, because the cake was done, when it was
dark outside and the sunlight was already gone, but it really tastes very very very good and is also very filling. Definitely one of my new favourites!
for the crust:
* 1 cup dates
* approx. 3/4 cup almonds
* approx. 1/2 cup shredded coconut
for the filling:
* approx. 1/2 - 2/3 cup raw cocoa powder
* approx. 1/ 3 cup coconut oil, melted
* 2 - 3 ripe avocados
* 1 generous tsp powdered vanilla bean
* 1/3 cup coconut palm sugar + approx. 3 tbsp maple syrup (or any other sweeteners)
* a pinch of salt
In a food processor blend the dates with the nuts and coconut shreds until it starts sticking together. Press the crust dough into the bottom of an openable cake pan. Set aside (you can put it into the refrigerator).
For the filling you just have to blend everything into a smooth cream. Pour the ganache over the crust and put it into the freezer for about 30-60 minutes. I took it out after like 40 minutes and for me, personally, the texture of it was just perfect!
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