INGREDIENTS :
Base:
- 125g coconut flour
- 125g cashews
- 65g peanut butter
- 65g honey
- 10g cocoa
Coconut Layer:
- 150g coconut flour
- 1 can of coconut milk
- 50g sugar
- 150g yogurt
- 10g gelatin dissolved in 50ml hot water
Glaze:
- 60g dark chocolate
- 80ml coconut milk
HOW TO MAKE
- Blend the coconut flour, cashews, and cocoa as finely as possible. Add peanut butter and honey and knead until you get a homogeneous mixture.
- Cover the bottom and sides of the mold with the mixture obtained and put it in the fridge.
- Put the coconut flour, coconut milk, and sugar in a saucepan. Cook over medium heat for about 20-30 minutes until the mixture thickens.
- Put the mixture obtained in a blender with the yogurt and cooled gelatin, and blend.
- Pour the mixture obtained over the base and put it in the refrigerator for a couple of hours.
- Melt the chocolate in the coconut milk. Pour over the cake and let it rest in the fridge for 15 minutes. Decorate with coconut flour and Bounty.
Serve with love of The Recipe Station!
Labels
DESSERTS