Preparation time: 40+ min
For 20 cm cake pan
For the crust
200 g raw almonds
few tbs coconut blossom syrup
3 tbs cacao
Soak almonds overnight.
Drain them the next day, add to a blender, add 750 ml of water and blend until smooth. Sieve almonds through a nut milk bag or through a cheesecloth. Put the almond batter into a bigger bowl, add sweetener, a few tablespoons of almond milk and cacao, and mix well.
Use the rest of the milk for cereals, breakfast, or various drinks. The moisture of the batter needs to be just right. Place the batter into a cake pan and press it against the bottom. Place the pan in the fridge and prepare the filling.
For chocolate ganache
tin of coconut milk
300 g dark chocolate (at least 70%)
pinch of salt
3 tbs coarsely ground cacao nibs
Bring coconut milk to a boil and pour it over crushed dark chocolate with a pinch of salt. Wait for about a minute and stir until you get a smooth mixture. First, sprinkle cacao nibs onto the crust, then pour over the lukewarm ganache. Place in the fridge overnight. Prepare sour cherry cream.
For sour cherry marmalade
200 g frozen sour cherries (you can also use cherries)
sweetener to taste
lemon zest of one lemon
marrant or any other thickener (e.g. starch)
Add sour cherries to a saucepan, pour over a few spoons of water, add sweetener, and lemon zest. Simmer at a low temperature until sour cherries defrost. Add marrant or starch to thicken the mixture. Let it cool and place it in the fridge overnight.
200 ml whipping coconut cream
few tbs sour cherry marmalade
While whipping the coconut cream, add a few spoons of sour cherry marmalade to it. This will color the cream pink. Decorate the cake with it and place the cake in the fridge for a few hours. Serve with the rest of sour cherry marmalade.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.