Ingredients (for 4 servings):
For cookies:
120 g Oatmeal flour
4 tsp. Organic Beetroot Powder
10g Organic Cocoa Powder
30 g Coconut blossom sugar
1 tsp. Baking powder
1/3 tsp. Salt
1/2 tsp. vanilla extract (or flavoring)
45 g Cashew butter
150 ml Plant-based milk
2 flaxseed eggs (15g flaxseed flour + 6 Tbsp water, let stand for 10 minutes)
For the cream:
1 can of coconut milk (high coconut content, 60%+) solids - chill in the refrigerator for 12 hours, the cream and liquid will separate, so the cream can be carefully spooned out from the top of the can
2-3 tbsp. Agave syrup
1/4 tsp. vanilla extract (optional)
Preparation:
1. Preheat the oven to 160C. Line a small, approx. 10x10 baking dish with baking paper. 2. For the cookie mix the dry (first 7) and wet ingredients (remaining ingredients)
in separate bowls.
3. Pour the wet ingredients into the dry ingredients and mix until you get a homogeneous dough. 4. Pour the dough into the lined baking tin. Bake for 30-35 minutes (bottom-up method), then let it cool.
Cool completely, then break into smaller pieces.
5. For the cream, put the coconut cream in a bowl and beat it with a whisk until stiff peaks form.
Add the sweetener and vanilla and mix until it has the consistency of whipped cream.
whipped cream.
6. Layer the cake pieces and cream in a glass. Eat immediately. 7. Store the leftovers in the refrigerator for 3-4 days.
