Name: Chocolate chip peppermint cake
Prep time: 260 min
Total time: 260 min
Yield: 1
Ingredients: 15 g Walnuts; 15 g Medjool dates (pitted); 20 g Almonds; 10 g Coconut oil (melted); 3 tsp Coconut milk; 10 g Cocoa powder; 10 g Medjool dates (pitted); 15 g Cashew nuts; 10 g Honey; 10 g Coconut oil (melted); 1⁄2 piece Avocado; 10 g Chocolate pure (> 70% cocoa); 1⁄2 tsp Peppermint extract

Nuts

Fruit

Chocolate

Marinka Bil

Food processor

Cake mold (20cm)

Snack

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the brownie cheesecake:

For the peppermint topping:

Chocolate chip peppermint cake

Cover the bottom of a spring cake tin with a diameter of 8 inches with some baking paper. You can also use a spring cake tin that is slightly narrower or just wider, the cake then only becomes a little higher or just a little lower than in the picture.

Combine the ingredients for the base in a food processor and grind into a sticky but granular mass. Spread this mixture over the bottom of the cake tin and press firmly.

For the brownie layer, finely grind the almonds and dates in the food processor.

Add coconut milk and cocoa and grind until smooth.

Finally mix the melted coconut oil through the filling until it is completely absorbed.

Spread the brownie layer over the cake base and smooth it out with a spatula.

Make the peppermint low. Combine the flesh of the avocados with the cashew nuts and honey in the food processor and grind into a thick smooth mass.

Add the coconut oil and peppermint oil and grind until completely absorbed.

Finally, pulse the chopped chocolate through the mixture in the food processor and then spread it over the cake.

Allow the cake to firm up in the fridge for at least 4 hours before serving.

Chocolate chip peppermint cake

Chocolate chip peppermint cake

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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