Basis: Soak hazelnuts and dates in water for at least a few hours. Drain and wipe them with a towel. Cut the dates into small pieces and grind them together with the hazelnuts with a blender. Stir in melted coconut fat, banana, oatmeal and rice milk. Place the resulting mixture in a cake model of 26 cm and spread it evenly over the model’s surface. Preheat the oven to 180 degrees and bake for about 20 minutes. Cream: In the meantime, prepare the cream. Grind cashews and almonds in an electric mixer to form a finely ground flour. Add peeled and sliced strawberries, coconut flour, maple syrup, vanilla paste, rice milk and melted coconut fat. Mix everything together in a blender until the cream gets smooth. Spread the cream evenly over the first layer. Place the cake model into the refrigerator overnight for the cream to harden. Topping: Prepare the chocolate topping for strawberries by melting the chopped chocolate in a pan over steam and adding rice milk. Dip the strawberries in the resulting topping. Wait a few seconds for the excess topping to drain, then place them on a baking paper. Once the topping has cooled, place the strawberries on a plate and store them in the refrigerator to harden. In the morning, decorate the cake with fresh and chocolate strawberries and almond flakes.Ingredients
Instructions