Nut-Free Protein Cake with Coconut and Blueberries
5.0 (2)
Ingredients
- check_circleBase: 200g sunflower seeds
- check_circle 100g dates
- check_circle 10g carob flour
- check_circle 50g coconut oil
- check_circle Cream: 1 can coconut cream
- check_circle 100g coconut flour
- check_circle 100g blueberries
- check_circle 150g vanilla soy protein
- check_circle 100g erythritol
- check_circle 5g agar
- check_circle 150ml water
Preparation
- For the base, grind the seeds in a food processor with the carob flour, then add the dates and coconut oil. Blend until a sticky mixture forms.
- Spread the mixture at the bottom of a 20cm cake pan and refrigerate while preparing the cream.
- For the cream, blend everything except the agar and water until smooth.
- Mix the water with the agar, heat until boiling, and stir until dissolved. Add to the cream and blend briefly.
- Pour the cream over the base and refrigerate for a few hours. Decorate as desired.
schedule
30/11/21