No-bake blackberry and chocolate cake

Name: No-bake blackberry and chocolate cake
Prep time: 30 min
Total time: 210 min
Yield: 12
Ingredients: 1 dl rice syrup; 1 tbsp cashew cream; 160 g cashew cream; 3 dl coconut milk; 400 g blackberries; ½ dl coconut oil; 10 g coconut oil; 220 g fine whole-grain rolled oats; 1 pinch salt; 1 tbsp lemon juice; 50 g cocoa butter; 160 g vegan dark chocolate

desserts summer

Total: 3 hr 30 min. | Active: 30 min.

vegan, lactose-free

1026 Likes

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!

Lara - Vanillacrunnch

Ingredients

for 12 pieces

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, liquide, refroidi
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

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.

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