I opted in all three cases for the classic version and topped the cake with plain fresh fruits and chocolate. When making the chocolate I actually never measure out. I just mix few spoons of cocoa powder with melted coconut oil until smooth and creamy, add a splash of agave syrup and cold water and that´s it. When you want the chocolate to be more stable and crunchy, just omit the water. If you wish a soft, fudgy like consistency, add cold water until you reach a spreadable, but still creamy (not runny) consistency. Have in mind that the chocolate always firms up in the fridge. I hope that you enjoy this blissful cake as much as I do…
- use any crushed nuts or cookies you wish (I like walnuts, almonds and pistachios)
- 200g. cashews (soaked overnight)
- 200g. millet
- ½ cup agave syrup (or more, if you like your desserts really sweet)
- 3 Tbsp. lemon juice
- vanilla extract
- pinch of salt
- 1 flat tbs. agar agar (optional)
- few spoons cocoa powder
- few spoons melted coconut oil
- few spoons agave syrup
- splash of cold water
- Cook your millet according to the instructions on the package. You need to acually overcook the millet. It should be really soft and sticky to the touch.
- Put your soaked cashews into a blender, add the agave syrup, lemon juice, agar agar and pinch of salt to the nuts.
- Blend on high speed until perfectly smooth and creamy.
- Add the cooked millet while still hot. Blend again until no lumps are left.
- Add vanilla extract and mix well. Do not blend, otherwise your mixture will have a greyish color.
- Cover the bottom of a pan with crushed nuts of your choice, pour in the mixture, garnish with fresh fruits and drizzle with chocolate. Let the cake cool off and get firm in the fridge.