Dark chocolate cake with almonds, hazel and walnuts and berries
50 g hazelnuts
150 g almonds
75 g walnuts
2 tablespoons coconut oil
2 tablespoons honey
Blend the nuts with coconut oil and honey.
Dress a baking mould with baking paper.
Arrange and press the dough into the bottom of the mold
Bake it for approx. 15 minutes in a 175 degree hot oven.
Let cool the cake bottom
Grain of 1 vanilla pod
200 g dark chocolate
1 tablespoon maple syrup
2 dl almond milk
Raspberries or mixed berries
Heat up the almond milk together with vanilla seed
Take the milk off the heat and add the chopped chocolate.
Stir until the chocolate has melted.
Pour the melted chocolate mass over the now cooled cake bottom.
Put the cake in the fridge for a couple of hours.
Serve it with berries and chopped pistachios.