Vegan Chocolate cake with raspberry

  • 8 persons
  • 60 min
  • medium
8
60’
medium

Ingredients
8

  • 200g mixed nuts
  • 5 tbsp maple syrup
  • 250g sweet potato
  • 4/5 medjool dates
  • 40g butter suitable for vegans
  • 300ml Provamel Almond Drink
  • 45g cocoa powder
  • 250g raspberries (regular or frozen)
  • A few sprigs of Mint.

preparation
60 min
medium

  1. Peel the sweet potatoes, cut into small cubes and then boil in salt water until cooked.
  2. Preheat the oven to 180°C, leave the dates in warm water to soften and melt the margarine.
  3. Mix 2 tbsp of maple syrup and the melted vegan butter. Line the bottom of a pan with baking paper and lay the mixed nuts evenly. Set for 8 to 10 minutes in the oven and leave to cool.
  4. Make the raspberry coulis. Heat 70g raspberries with 3 tablespoons of maple syrup and mix until a sauce is formed. Let cool.
  5. Mix in the sweet potato with dates, the Provamel Almond Drink and cocoa powder until a smooth. Pour into a suitable cake tin and leave in the oven for 45 to 50 minutes to bake.
  6. Let cool completely and serve with frozen raspberries and the raspberry coulis. Finish with cocoa powder and mint.
Products used in this recipe

IT IS RECOMMENDED THAT YOU UPDATE YOUR BROWSER TO VIEW THIS PAGE.