Ingredients
Crust -1 min at speed 9
300g raw walnuts
50g raw cocoa
a pinch of sea salt
160g dates, pitted
Divide the mixture in two and form two balls. Place these balls in the fridge to rest for about 15 min.
Place one crust ball in your cake form and spread it evenly.
Chocolate cream 15 seconds on speed 5
70 g cup honey (or any other healthy sweetener)
3 bananas, ripe
30g cocoa
Garnishing and filling:
about 1 1/2 cups raspberries
5 tbsp dark chocolate flakes( I used 85% cocoa)
- Place one crust ball in your cake form and spread it evenly.
- Spread some chocolate cream on top (4-5 tbsp).
- Sprinkle the raspberries and press them gently into the chocolate cream.
- Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two
plastic wraps and stretch it evenly and after that, place it over the raspberries – without the plastic wraps, of course. It is easier
this way and you won’t crush the raspberries.)
- Put some parchment paper on a large plate.
- Turn the cake upside down and put it on the plate.
- Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
- Place in fridge for at least 2 hours before serving.
Credit to
http://lovecookeat.com - they make it in a food processor so I converted it to the
Thermomix.
Enjoy, it is really yum and very rich.
