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What do you need:

Bottom:

75 grams of coconut flour,

10 grams of psyllium fibers,

120 ml coconut oil (at room temperature)

120 ml of water

pinch of Himalayan salt

some drops of Greensweet liquid stevia vanilla. (to your own taste)

Filling:

30 grams of dark chocolate (au bain marie),

400 ml coconut milk (canned),

60 ml coconut oil,

120 ml almond paste

a few drops of Greensweet liquid stevia chocolate (to your own taste)

This is how you make the pie:

Make sure you have a place in the freezer! Cover your baking tin (23 cm) with baking paper and grease the edges.

Put all the ingredients in a large bowl and knead with your hands to a dough ball. Press this on the bottom of your baking tin. Place the baking tin in the freezer so that it can set.

Put all the ingredients for the filling in the food processor and grind to an even batter.

Take your baking tin from the freezer and pour the filling onto the cake base. Spread it evenly and put the baking tin in the refrigerator for 6-8 hours. When you put it in the freezer, it is hard faster.

If you want to eat a piece, remove the cake 60 minutes in advance from the freezer. Cut the cake into pieces with a knife that you rinse under hot water.

 

 

 

Source / Photo: Manon vanVegan Flavors