PB & CHOCOLATE QUINOA PUFF RAW CAKES
WHAT YOU NEED
FIRST LAYER
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½ cup walnuts
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½ cup almonds
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14 pitted dates (soaked for 1 hour)
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3 ½ tbsp raw cacao powder
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1 tsp vanilla extract
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A pinch of salt
WHAT TO DO
Blend the nuts in a food processor and add the remaining ingredients.
Blend until it has a nice consistency.
Place in a silicone-baking tray and store in the freezer while you make the second layer.
SECOND LAYER
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1 cup quinoa puffs
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1/2 cup smooth peanut butter
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1 tbsp honey
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2 pieces of 80% dark chocolate (optional)
WHAT TO DO
Cut the chocolate into pieces.
Pour in a bowl with the remaining ingredients.
Stir well and add on top of the first layer. Put back in the freezer afterwards.
THIRD LAYER
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2 tbsp cacao powder
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2 tbsp coconut oil
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1 tbsp honey
WHAT TO DO
Blend the ingredients in a food processor until it has a smooth texture.
Add the third layer on top of the cake and store the cake in the freezer for 2-3 hours to set.
Cut the cake into pieces and enjoy!
TIPS AND TRICKS
Afterwards best stored in the fridge.