STRACCIATELLA LAYER
STEP 1
After soaking cashews for a minimum of 4 hours, drain them well and place them into a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness if needed.
NOTE ON COCONUT CREAM
Always use full-fat canned coconut milk or the cake won’t turn out creamy. Chill it in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon. If it’s too watery, the cake won’t be able to hold its shape.
STEP 2
When the mixture is nice and creamy, gently stir in finely chopped dark chocolate and layer the filling on top of the crust. Place the cake in the freezer while you make the second layer.
MAQUI BERRY AND WHITE CHOCOLATE LAYER
STEP 1
Melt vegan white chocolate in a medium pot over low heat. Stir until smooth.
STEP 2
Soak cashews for a minimum of 4 hours. Drain them well and place them into a high-speed blender. Add coconut cream (see note on coconut cream), coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder. Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons of almond milk.
STEP 3
Pour the mixture on top of the first layer.
STEP 4
Place the cake in the freezer to set for at least 4-5 hours until firm.
SERVING SUGGESTION
Just before serving, drizzle with melted chocolate (check How to drizzle chocolate) and top with blueberries
Crust
80 g roasted almonds
80 g roasted cashews
3 tablespoons coconut oil
2 level tablespoons cacao powder approx. 12 g
2 tablespoons agave
Stracciatella layer
240 g cashews previously soaked for minimum 4 hours
100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
4-5 tablespoons agave
4 tablespoons coconut oil
3 tablespoons lemon juice
50 g dark chocolate finely chopped
vanilla powder to taste
Maqui berry and white chocolate layer
160 g cashews previously soaked for minimum 4 hours
80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
2 tablespoons coconut oil
100 g vegan white chocolate
1-2 tablespoons agave
2 tablespoons lemon juice
2 teaspoons maqui berry powder
3-4 tablespoons almond milk
Extra
50 g dark chocolate for the drizzle
Instructions
Crust
Line the base of a 16 cm springform cake tin with baking paper.
Place roasted almonds and cashews in a food processor and process until they are finely ground. Add agave, coconut oil, and cacao powder. Process until the mixture sticks together. Adjust sweetness if needed.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place it in the fridge.
Stracciatella layer
Drain cashews and place them into a high-speed blender. Add coconut cream, agave, coconut oil, and lemon juice and process until the mixture is smooth and creamy. Adjust sweetness.
Gently stir in finely chopped dark chocolate and layer the filling on top of the crust.
Tip: Before adding finely chopped dark chocolate make sure the filling is not warm or chocolate will melt (it can be a bit warm after blending. If so, place the filling in the fridge for 10-15 minutes). Also, it’s best if you put chocolate pieces in the freezer for half an hour before adding them to the filling to ensure that they won’t melt.
Maqui berry and white chocolate layer
Melt white chocolate in a medium pot over low heat. Stir until smooth.
Drain cashews well and place them in a high-speed blender. Add coconut cream, coconut oil, agave, lemon juice, melted white chocolate, and maqui berry powder.
Process until the mixture is smooth and creamy. Adjust sweetness if necessary. If the mixture is too thick, add 3-4 tablespoons almond milk.
Pour the mixture on top of the first layer.
Place the cake in the freezer to set for at least 4-5 hours until firm.
Serving suggestion
Drizzle with melted chocolate and top with blueberries.
Notes
Always chill your coconut milk in the refrigerator overnight, being sure not to shake or tip the can to encourage separation of the cream and liquid
