The #vegancake recipe that we bring you today is not just any recipe, it is a cake with a #chacolatemousse filling made with a special ingredient: BATATA (sweet potato). It comes out creamy and chocolatey. You do not need an oven, it does not contain refined oils or sugars, pure dried fruit, dates and cocoa. If you want to know how to do it here, we will leave it written for you:
CHOCOLATE CAKE (8 servings)
Pre-time: 30 minutes (dates and sweet potatoes)
Preparation time: 45 minutes
Refrigeration time: 3 hours
INGREDIENTS:
Base:
300 g raw almonds
90 g of dates (we used Medjoul type)
3 tablespoons cashew cream
2 tablespoons cocoa powder
a pinch of salt
Filling:
650 g sweet potato
100 g of dates
4 tablespoons cocoa powder
150 g of dark chocolate (we use 60%)
200 ml of vegetable milk (we use rice)
· Start by soaking the dates without the seeds. Also, peel and dice the sweet potato and cook it or steam it.
· While we are going to prepare the base: Grind the almonds until you have a kind of flour, or something similar. As you will see, we have little pieces of different sizes left and nothing happens. Reservation.
· On the other hand, drain the dates from this part and grind until you have a paste.
· Add this date paste to the crushed almonds and the rest of the ingredients.
· Mix well, using your hands if necessary, until you have a giant energy ball.
· Transfer this dough to the tart container and compact at the bottom and also spread over the walls of the same. Reservation.
· On the other hand we are going to make the filling: Chop and melt the dark chocolate. Reserve, do not worry that it will not solidify so quickly and so we have it on hand.
· Transfer the sweet potato to a deep bowl and blend until you have a smooth dough.
· In a tall jug, mash the drained dates with the vegetable milk until you see that there are no bits of dates left.
· Add this mixture to the sweet potato, the melted chocolate and the rest of the ingredients of this part of the recipe.
· Mix well until you have a chocolatey mixture.
· Pass it to the base of the tartlet and spread with a spatula or kitchen tongue, flattening the surface.
· Refrigerate at least 3 hours.
· Before serving, sprinkle coarse salt on top, which is going to give it a big splash, and before unmolding, run a knife around the edges.
· Enjoy this sweetie.
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