Method
6 steps
01
Add the dates, plant milk, cashew butter, cocoa powder, psyllium husks, baking powder, and vanilla powder to a high-speed blender. Mix thoroughly until a smooth batter forms.
02
Distribute the batter evenly in a 20x20 cm cake pan.
03
Bake in the oven at 190°C for 25 minutes. Once baked, let the base cool completely.
04
To make the cream, melt the sugar-free chocolate and stir it together with the coconut milk until smooth.
05
Spread the chocolate cream evenly over the cooled base.
06
Place the cake in the refrigerator for at least 4 to 5 hours to set before slicing and serving.
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