What do you need:
200 grams of almonds,
50 grams of coconut almond butter (other vegetable butter too),
pinch of salt.
600 grams of coconut or soy yoghurt,
juice of a ½ lime,
4 grams of agar.
juice of a ½ lime,
150 ml coconut milk (from canned) and
possibly some nuts on the top.
* less is possible too, then it is less sweet. The sweet chewer among us (not vegan) were lyrical about this cake. At first I wanted to make something else, which is why there is so much sugar in the soil. It is in balance with the rest of the cake. Do you want to use less sugar? Then use at least 50 grams.
This is how you make it:
Take a 23 cm cake tin and cover the bottom with baking paper. Grease the edges.
Preheat the oven to 180 degrees and cover the baking tray with parchment paper. Put the almonds on the baking sheet and put in the oven for about 15 minutes.
Put the roasted nuts together with the greensweet sweet vanilla, salt and butter in the food processor. When you have a doughy substance, you take it out of the bowl. Cover the cake base with the dough and press well. Prick some holes with your fork and put in the oven for about 15 minutes (180 degrees).
Put the coconut or soy yoghurt in a large bowl and add the greensweet sweet caramel and possibly the greensweet liquid drops caramel. Cover well. Always test whether it is so flavored.
Grab a saucepan and put the lime juice in it and the agar. Stir well and bring to a boil. Keep stirring well. When the agar-agar thickens, you put the yogurt in the pan. Keep stirring well. Bring back to the boil and let it simmer for another minute or two.
Grab the cake base and pour the yogurt onto the cake base. Shake cautiously so that everything is the same. Now put in the fridge and let it steadfast for 2-3 hours.
Meanwhile, make the top layer. Put the dates (without pit) in the food processor with the other ingredients. Turn on and clean the edges from time to time. When you have a nice pasta, it is ready.
Is your cake stiff? Then put the caramel layer on the cake and smooth out nicely. If necessary, finish with some nuts. Put the cake in the fridge or cut into at least 8 pieces.
The cake can be kept for at least 3 days, if you keep it in the fridge.
Source / photo: Manon from Vegan Flavors (@veganflavours via instagram)