Choco cake with raspberries and dates

Name: choco cake with raspberries and dates
Cook time: 60 min
Total time: 110 min
Yield: 12
Ingredients: 175 g unroasted nutmeg hazelnut, cashew, almond and walnut bag; 250 g dates without pit; 250 g frozen raspberry; 60 g Australian cocoa powder; 200 g raw Super Food extra virgin coconut oil pot of 400 g, raw Super Food; 120 ml maple syrup bottle of 250 ml, Bio Fan; 1 vanilla bean pouch 1.5 g; 60 g cocoa powder; 1 tl sea salt pack of 125 g; 25 g raw coconut chips bag of 250 g

A chocolate cake with raspberries and dates. Delicious as a dessert and delicious with the coffee if you have something to celebrate.

Ingredients

Kitchen Stuff

1 food processor
1 baking paper
1 spring form (Ø 20 cm)

Directions

Grind the nuts mix, dates, raspberries and cocoa powder for 1 minute in the food processor.
Line the bottom of the spring form with baking paper and spread the date mixture over the bottom.
Press well, put the raspberries on and put in the freezer for 10 minutes.
Meanwhile, melt the coconut oil in a saucepan with the maple syrup on low heat.
Cut the vanilla pod open lengthwise and scrape out the marrow with a knife tip.
Remove the pan from the heat and stir in the vanilla and the cocoa powder with the coconut oil.
Take the spring form from the freezer and pour the coconut-cocoa mixture over the raspberries. Sprinkle with the sea salt and put in the freezer for at least 1½ hours.
Remove from the freezer after 30 minutes and sprinkle with the coconut chips and the sea salt.
Put the cake back in the freezer and leave for 20 minutes at room temperature for serving. Yummy! .