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Ingredients:
BASE:
200g (2 cups) walnuts
15g (2 Tbsp) coconut sugar
Pinch salt
80g butter (I used naturli), melted
35g (1/3 cup) cacao powder
50g (1/2 cup) coconut flour
METHOD:
1. Add walnuts to your Ninja Nutri Duo and blend on the SPREAD option for 5 seconds, turning the power paddle continuously. Transfer ground nuts into a bowl and add remaining ingredients. Mix well. Transfer mix to a lined 8inch/20cm cake tin and smooth out to for an even cake base. Ensure you press the mix down firmly. Set aside.
FILLING:
150g (1 cup) raw cashews, soaked 4 hours
250ml (1 cup) almond milk, divided
250g vegan cream cheese
90g (1 cup) cocoa powder
2 tsp vanilla extract
175g (1 1/4 cups) coconut sugar
150g 70% dark chocolate, finely chopped
METHOD:
1. Drain cashews and place in the Ninja Nutri Duo with 1/2 of the almond milk. Blend using the BOWL setting, turning the paddle continuously. Add cream cheese to the blender and blend again on the BOWL setting wile using the paddle. Scrap into a large mixing bowl and add cocoa powder, vanilla and coconut sugar. Whisk together.
2. Add chocolate and remaining milk to a heat proof bowl. Bring 2cm of water to the boil in a small saucepan, then sit the chocolate bowl on top. Heat until the milk just begins to bubble, then turn off heat and stand for 2 minutes.
Remove the chocolate bowl then whisk to form a silky ganache. Pour ganache into the cashew mixture and fold until well combined. Pour over vase, then smooth out. Set in fridge for 4+ hours.
Serve with lots of fresh raspberries, raspberry coulis or whipped vegan cream