Chestnut chocolate cake
Ingredients
Base
- 5 thick medjool dates
- 50 grams chestnut flour
Chocolate layer
- 3 tbsp cocoa
- 1 handful almonds
- 3 tbsp unscented coconut oil
- 50 grams almond flour
- 3 tbsp peanut butter 100% peanut
- 5 tbsp xylitol
Chestnut almond layer
- 40 grams chestnut flour
- a bit of almond milk
- 1 tbsp xylitol
- 3 grams agar agar
Instructions
Base
- Mix the dates and the chestnut flour in a blender to a sticky mass and press into your springform.
Chocolate layer
- Mix the almonds in your blender/mixer to medium-sized pieaces and set apart for the moment.
- Melt the coconut oil and mix with the other ingredients to a smooth mass. Then add the almonds and distribute these evenly over your mixture.
- Add ingredients to taste in case needed. Then pour/press the mixture onto your base.
Chestnut almond layer
- Mix the chestnut flour in a cup or blender/mixer with the almond milk and xylitol. Heat and when boiling add the agar. Let it boil for about 2 minutes while continuously stirring.
- Pour the layer onto the rest of the cake and set in the fridge to stiffen up for an hour or so.