No-bake currant cake with dark chocolate

Length of preparation: 45 minutes Number of persons: 10

Bottom layer:
110 g walnuts
80 g gluten-free oats
4 tbsp coconut oil
4 tbsp water
3 tbsp honey
¼ teaspoon of cinnamon
Fruit layer:
1 mug of frozen berries (we used a mix of redcurrants and blackcurrants)
7 tbsp coconut cream
5 tbsp honey or maple syrup – more if that suits your taste and goals
100 ml milk – we used almond
To decorate:
80 g melted Powerlogy Chocobar 70 % 50 g, the version without nuts
desiccated coconut to sprinkle on top

A simple recipe for a light, colourful dessert that is sure to refresh you. No colourings, just fruit, natural sweeteners and healthy fats. It is ready in no time, but it needs a day to rest, so you will surely hold out!

Method:

Line a smaller round baking tin or a container roughly 23 x 18 cm with baking paper.
Put all the ingredients for the bottom layer into a blender (a food processor is best for this) and blend until a dough forms. If needed, thin it with water or thicken it with gluten-free oats (the dough should not have too runny a consistency). With wet hands, press this mixture into the bottom of the tin. Put the tin with the dough into the fridge and prepare the fruit layer.
Blend the ingredients for the fruit layer with a stick blender or in a blender. Pour the mixture over the nut base and put the cake in the fridge for at least 24 hours.
Finally, cut it into equally sized pieces and, before serving, pour melted chocolate over them and sprinkle them with coconut.

Find more inspiration here.