This cake is gluten free, dairy free, egg free, soy free, refined sugar free.
If none of these are in, then what it's made from? :)
Bottom layer:
- 1.5 cup gluten free rolled oats
- 1.5 cup walnut
- 1.5 cup pecan
- 10 pcs pitted dried date
- 3 Tbsp water
Top layer:
- 1.5 can Aroy-D coconut milk
- 25g 100% dark chocolate (1/4 of a 100g chocolate bar)
- 2 Tbsp gelatin
- 3 Tbsp warm water
- 8 pcs pitted dried date
- 2 cups frozen, but defrosted cherry
- 2-3 Tbsp cherry juice, the liquid that comes out during defrosting
Instructions:
- Blend the rolled oat and put them into a bowl.
- Blend the walnut and add it to the same bowl.
- Blend the pecan and add it to the same bowl.
- Put the water and dates into the blender and make a paste out of them. Put the paste into the same bowl.
- Mix everything with your hands, while it becomes a sticky "dough".
- Spread the "dough" at the bottom of a cake spring form. Push it down evenly up to the edges, so it can stop cream, when it's poured on top.
- Mix gelatin into the warm water and dissolve it by stirring.
- Break the chocolate into pieces and melt it. I melted it in the microwave oven in a porcelan bowl for 1 -1.5 minutes. (Don't use plastic bowl!)
- Put the coconut milk, melted chocolate, dates, dissolved gelatin into the blender and blended the mix.
- Pour the chocolate cream on top of the bottom layer.
- Throw the defrosted cherry evenly into the cream.
- Pour some cherry juice carefully (that came out from the cherry during defrosting) on top of the cream. Pull lines with a knife through these cherry juice patches to make it look like marble.
- Put it into the fridge for at least 3-4 hours to set.
- When the cream has set, carefully remove the cake ring. It might ease your job, if you lead a knife all around the cake right next to the ring.
- Slice and serve. Enjoy :)
