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In summer, I'm always happy when I can make cakes without needing to use the oven. This no-bake cake is perfect for hot summer days as it doesn't require an oven. All you need is a fridge and freezer. The sweet, slightly tart blackberry layer is complemented by a creamy chocolate layer, which literally melts in the mouth. You have to try it!
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
One springform pan (approx. 20 cm in diameter), base lined with baking paper
How it's done
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.
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.
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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