Name: Chocolate vanilla cake
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 1
Ingredients: 25 g Almonds; 5 g Shredded Coconut; 15 g Medjool dates; 25 g Cashew nuts; 1⁄2 Tbsp Coconut oil (melted); 1 3⁄4 Tbsp Water; 10 g Cocoa powder; 20 g Medjool dates; 25 g Cashew nuts; 1⁄4 Tbsp Honey; 2 3⁄4 tsp Water; 10 g Cocoa powder; 0 pieces Vanilla bean (the marrow); 15 g Coconut butter; 10 g Chocolate pure (> 70% cocoa)

Nuts

Chocolate

Marinka Bil

Food processor

Grater

Cake mold (22cm)

Dessert

Paleo

Vegetarian

Sirtfood

For the base:

For the chocolate layer:

For the vanilla layer:

For the garnish:

Chocolate vanilla cake

Start by making the base: combine almonds, dates and shredded coconut in the food processor and grind this for about 1 minute into a granular but sticky mass.

Divide the mixture over the bottom of a cake pan and press firmly with the hand or back of a spoon to form the cake base.

Clean the food processor and combine all the ingredients for the chocolate layer in it. Blend this into a smooth, creamy mass.

Spoon the chocolate mixture on the cake base and divide it neatly over it. Smooth out with a spatula or the back of a spoon.

Clean the food processor again and now combine the ingredients for the vanilla layer in it.

Grind into a smooth, creamy mass and then scoop it onto the chocolate layer in the cake pan. This mixture is slightly thicker than the chocolate layer, so carefully divide it over it, otherwise the two layers will mix.

Put the cake in the fridge for at least 4 hours to firm up.

Optionally, sprinkle some grated dark chocolate over the cake.Cut the pie into pieces, serve and enjoy!

Chocolate vanilla cake

Chocolate vanilla cake

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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