Before I requested my family members to try this cream, I told them to close their eyes. This way they couldn't see the green colour, so the sight couldn't influence their taste. After tasting it, they agreed, that it's tasty. Then they opened their eyes and the question came: but why is it greeeeeeen?! :D
That's the reason I don't like to tell people what they're eating. If they don't know the ingredients, they normally like what I cook.
What's in this cake?
Bottom layer
- 1 cup gluten free rolled oats, blended
- 1 cup walnut, blended
- 1 cup pecan, blended
- 8 pcs pitted dried dates
- 3 Tbsp water
Top layer
- 1 can Aroy-D coconut milk
- 0/4 cup warm water
- 2 Tbsp gelatin
- 8 pcs pitted dried date
- 15g 100% dark chocolate
- 2 big handful raw baby spinach
Instructions
- Blend the rolled oats and put into a bowl.
- Blend the walnut and put into the same bowl.
- Blend the pecan and put it into the same bowl.
- Put the dates and water into the blender and make a paste out of it. Put in into the same bowl, when done.
- Mix all blended things with your hands and make a sticky "dough" out of it.
- Spread the "dough" on the bottom of a cake spring form. Make sure, that it sticks to the sides too.
- Dissolve the gelatin in the warm water.
- Melt the chopped chocolate in the microwave oven for 1.5-2 minutes.
- Put the coconut milk, dissolved gelatin, dates, melted chocolate and raw spinach into the blender and make a cream out if it.
- Pour the cream on top of the "dough".
- Put it into the oven, till it gets set.
- Decorate the top with chopped roated hazelnut, walnut and goji berries.
- When it's set, lead a thin blade knife around by the form to help it release the cake.
- Carefully remove the ring.
