Cheesecake tropicale con cavolfiore
Desserts from Chile
translated by Spanish with
Raw almond chocolate cake with a filling of hazelnuts, chocolate and coconut. I really loved it, the stuffing is left like a mouse and you can feel the essence of the nutella. It was wonderful!
Grind the hazelnuts in a processor, patiently until there is a cream of hazelnuts.
Chop the chocolate and put in a bowl. I recommend that it be one in bar with high percentage of cocoa and little sugar, thus we are healthier.
In a small holla is put the coconut cream, the coconut oil and the sugar. It heats until the sugar is diluted, I did not let it boil.
This warm mixture is poured into the chocolate bowl, let stand 1 minute and stir so that the chocolate melts and mix well. We have the fill ready.
For the dough put the dates, almonds, honey and cocoa powder into a processor, grind until they are well integrated and spread in a mold.
To finish our cake is filled with the mixture and you are put blueberries or the fruit you like higher.