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No-bake blackberry and chocolate cake
30 m active | 3 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 407
  • Fat about 26g
  • Carbohydrates about 33g
  • Protein about 7g
This is needed
This is needed for 12 piece
Base
  • 0.5 dl rice syrup
  • 1 pinch salt
  • 0.5 dl coconut oil
  • 220 g fine whole-grain rolled oats
  • 1 tbsp cashew cream
Blackberry layer
  • 50 g cocoa butter, melted, left to cool
  • 400 g blackberries
  • 160 g cashew cream
  • 0.5 dl rice syrup
  • 0.5 dl coconut milk
  • 1 tbsp lemon juice
  • 10 g coconut oil
Chocolate layer
  • 160 g vegan, dark chocolate, finely chopped
  • 2.5 dl coconut milk
Tools
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper
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And that's how it's done
And that's how it's done
Base
Puree the oats, oil, syrup, cashew butter and salt in a blender. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass, freeze for approx. 30 mins.
Blackberry layer
Puree the cocoa butter in a blender along with all the other ingredients up to and including the lemon juice, spread over the base, freeze for a further 30 mins.
Chocolate layer
Place the chocolate in a bowl. Heat the coconut milk in a pan, pour over the chocolate, leave to stand for approx. 2 mins., stir carefully until smooth. Pour the chocolate mixture over the blackberry layer. Cover and chill for approx. 2 hrs.