Ingredients:
For the base:
1 cup of dates (soaked overnight)
½ cup almonds
½ cup of coconut flour

For the creamy layer:
1 cup of dates (soaked overnight)
3 bananas
3 tablespoons of raw cocoa powder
100ml almond milk
4 tablespoons almond flour

For the topping:
1 Lovechock bar "Extra Pure 94%"
almonds

Preparation:

• Place all ingredients for the base into a powerful food processor and mix them at the highest level until a homogeneous, solid mass is obtained. Importantly, the dates have been soaked overnight so they are soft enough. Then you place the dough into the baking tin. The bottom should be covered with a baking paper, which later facilitates the extraction of the cake from the baking tin.
• Now you can prepare the cream layer. Therefore, place the dates, the 3 bananas, the cocoa powder and the almond milk first in a powerful blender and blend at the highest level to a creamy mass. Finally, add 4 tablespoons almond flour to thicken the cream. The finished chocolate cream can now be added as a second layer in the baking tin.
• Place the cake for about 3 hours in the freezer.
• Immediately after taking the cake out of the freezer, it can now be gently removed from the baking tin with a knife. Due to the cold, it has received the necessary strength. It takes about 30 minutes for the cake to reach room temperature.
• Heat the Lovechock “Extra Pure 94%" bar in a water bath until the chocolate liquefies. Here you have to be very careful and using a thermometer you should check that the chocolate does not exceed a temperature of 45 ° C so that it doesn’t lose its’ raw food quality.
• The liquid chocolate can now be filled into a piping bag and then poured into lines over the cake. As an extra topping, there add a few almonds. For this, you can also chop a few almonds and spread them all over. If you like it more chocolaty, you can still add a few chocolate chunks.
• Enjoy!