Birdie's Favourite Treat ~ LA PENSINE MUTINE (EN)

Here is the recipe of the chocolate cake Miss Birdie, our tamed sparrow, was crazy about. A tasty vegan dessert, packed with super-foods, vitamins, minerals and antioxidants, dead easy and super quick to make, which won't take a toll on your waistline.

Ingredients

Serves 8:

Crust

- 88 g almonds
- 36 g raisins
- 74 g dates

Filling

- 258 g cashews
- 147 g dates
- 43 g cocoa powder
- 118 ml plant milk
- 177 ml water
- 1 teaspoon vanilla powder

Topping

- 74 g dates
- 2 tablespoons almond flour
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla powder
- 177 ml hot water

Instructions

Process crust ingredients to a lumpy texture and press onto the bottom of a 18-centimetre diameter spring-form pan. Chill in the freezer while you're making the filling.

Process filling ingredients to a creamy paste. If your food processor is a bit short-winded, you may soak the cashews in the milk and water for one hour before processing. Pour filling over the crust, smooth and tap sides to remove any air bubbles. Freeze for about 2 hours.

Unclip pan and transfer to a serving dish.

Process topping ingredients, pour over the cheesecake and smooth with a spatula. You may decorate with white chocolate drops and red berries (or whatever) and serve chilled.

Enjoy, but mind the sparrows !