Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Base
Blackberry layer
Chocolate layer
Utensils
One springform pan (approx. 20 cm in diameter), base lined with baking paper
How it's done
Base
Puree the oats, oil, syrup, cashew butter and salt in a blender. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass, freeze for approx. 30 mins.
Blackberry layer
Puree the cocoa butter in a blender along with all the other ingredients up to and including the lemon juice, spread over the base, freeze for a further 30 mins.
Chocolate layer
Place the chocolate in a bowl. Heat the coconut milk in a pan, pour over the chocolate, leave to stand for approx. 2 mins., stir carefully until smooth. Pour the chocolate mixture over the blackberry layer. Cover and chill for approx. 2 hrs.
| Note: | You can use vegan white chocolate instead of cocoa butter. |
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