Raw protein Passion Fruit Chocolate cake

There have been smalled fights over our passion fruits. Imagine what this cake can do!

INGREDIENTS

for the base

200g of dates (or nuts of you prefer)

40g of 100% cocoa powder

40g of peanut butter paste

the chocolate layer

180g of vegan dark chocolate

110ml of vegan cream or coconut milk

for the passion fruit cream

300 g of tofu (or 200 g of cashews) Press the tofu well tofu to remove excess water

5 cups of coconut oil

2 tbsp of agave, or more to taste

the pulp of 2-3 passion fruits, depending on how pulp they have

PREPARATION

The base

Put all the ingredients for the base in a power blender. Blend until a moldable dough forms. Transfer the dough to a cake tin with a removable bottom (use a small 15cm diameter tin) or one lined with baking paper (probably even easier) and press into the bottom and up the sides. Let it set.

the chocolate layer

Heat the cream. When it comes to boiling, remove from heat and add the chocolate until melted. Pour over the base and put in the fridge to set for at least one hour.

the passion fruit cream

Mix all the ingredients until you turn a smooth cream. Taste to check if you need more sugar or passion fruit (sweetness vs acidity). Place the cream on a layer of chocolate and leave the cake to set (at least 4 hours in the fridge). Finish with some spoons of passion fruits marmelade when serving.