Cheesecake crudivegano of fruits of the forest
Desserts from Chile
Crudivegana cake of chocolate and nuts
Crudivegana cake of chocolate and nuts
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Spanish with
description
Delicious crudivegana cake with coconut cream center and chocolate and nuts cover
preparation
step 1
Begin by moisturizing the raisins in warm water for about 15 minutes, once ready to drain and reserve. Continue to peel and grate the carrots as small as possible.
step 2
Start with the base. Process the walnuts, oatmeal, grated carrot, raisins, grated coconut and at the end add a little syrup to taste. The dough should be quite homogenous, easy to handle.
step 3
In a mold or fountain, place anti-foaming paper in its base. Once ready, distribute the dough, using the hands and trying to cover the entire base of the mold.
step 4
For the filling. In a pot, pour all the contents of a can of coconut cream and cook over low heat. Add the vanilla and potato starch, dissolved in half a cup of water. Stir constantly until thick
step 5
Cook for a few minutes on medium low heat until obtaining consistency. Let cool and sweeten to taste.
step 6
For the chocolate sauce. In a pot, add half a cup of vegetable milk along with the chocolate sparks (drops). Cook over low heat, stirring constantly until the chocolate is fully incorporated.
step 7
List the chocolate sauce, let it warm and reserve.
step 8
Start filling the cake with the coconut cream. Pour all the contents of the cream into the base of the mold. Spread with a spatula covering all the spaces.
step 9
Continue adding the chocolate sauce over the coconut cream. Spread and cover completely the surface of the cake.
step 10
To finish, garnish with chopped nuts and almonds. Refrigerate 2 to 3 hours (or ideally make the preparation of the previous night) in that way it will be easier to cut the portions.
step 11
Time passed. Carefully remove the anti-sticking paper. Cut, serve and enjoy.