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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 :
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