Ingredients:
brownie:
2 cups of hazlenuts.
1/2 cup of whole blanched almonds.
2cups of medjool dates, pitted.
3/4 cup of cocao powder.
1/3 cup of rice malt syrup.
1 package of four sigma tic mushroom coffee mix.
Chocolate cc.
- 2 cups of soaked cashews.
- 1 package of four sigma tic coffee mushroom mix.
- 1/2 cup of cocao powder.
- 1 cup of coconut cream.
- 1/3 cup of rice malt syrup.
- 1/4 cup of almond milk.
Orange layer:
- 2 cups of soaked cashews.
- 1/4 cup of rice malt syrup.
- 1/2 cup of coconut cream.
- Juice of two oranges.
- 2 T of orange zest.
- 1 tsp of vanilla powder.
Chocolate ganache:
- 1 can of coconut milk, cream skimmed off.
- 1 cup of dairy free chocolate chunks.
Method:
Brownie:
blitz all the dry ingredients in a food processor. Add wet ingredients and blitz again. Test if the batter is sticky.
press on the bottom of a 9 inch spring foam pan. Freeze.
Chocolate layer:
blitz all the ingredients and pour onto brownie layer. Freeze for an hour.
Orange layer:
blitz all ingredients and pour onto chocolate layer. Freeze overnight.
Chocolate ganache.
bring coconut cream to a gentle boil.
place chocolate in a heat proof bowl and pour cream over it. Leave for 5 minutes.
stir the mixture until mixed well and pour over cake. Freeze for 10 minutes.
Enjoy!
