No-bake blackberry and chocolate cake

No-bake blackberry and chocolate cake

Total: 3 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 407 kcal
, Fat: 26 g
, Carbohydrate: 33 g
, Protein: 7 g

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!

Ingredients

12 pieces

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

220 g fine whole-grain rolled oats
½ dl coconut oil
½ dl rice syrup
1 tbsp cashew cream
1 pinch salt

Blackberry layer

50 g cocoa butter, melted, left to cool
400 g blackberries
160 g cashew cream
½ dl rice syrup
10 g coconut oil
½ dl coconut milk
1 tbsp lemon juice

Chocolate layer

160 g vegan, dark chocolate, finely chopped
2 ½ dl coconut milk
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Utensils

One springform pan (approx. 20 cm in diameter), base lined with baking paper

How it's done

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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.

Good to know
Note: You can use vegan white chocolate instead of cocoa butter.

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