- BROWNIE (7u.): 6 tbsp whole wheat flour, 3 tbsp cacao powder, 100g. Vegan chocolate chips, 3 tbsp coconut sugar, 1 teaspoon baking powder, +-1 cup soya milk, 1 flex “egg”, 1 teaspoon coconut oil. Preheat the oven at 180 degrees Celsius. Mix all the dry ingredients, add the soya milk, flex egg and coconut oil and mix thoroughly. The mixture has to be rather liquid, if it turns out to be too dry add more soya milk. Pour the mixture into a muffin tray (you should get +- 6-7 brownies). Put in the oven for 25 min. Let it cool off. Once cold put 3 brownies in a blender and blend until sandy. Press 2/3 of the mixture on the bottom of a 3 inch cake pan. Put in the freezer.
- CHEEZE CREAM: 1 cup cashews, 3 tbsp cacao powder, 2 tbsp coconut sugar (3 if you want it to be more sweet), a splash of rice milk. Soak the cashes overnight, dry and put in the blender with the milk. Once liquid add the cacao powder and coconut sugar.
- CHOCOLATE SYRUP: 2 tbsp cacao powder, 1 teaspoon coconut oil, 1 tbsp maple syrup. Whisk all the ingredients until perfectly mixed. Pour 2 tbsp. Of cheeze cream over the brownie crust, then put 1 teaspoon of chocolate syrup and mix the 2 parts just a little, we want to recreate a marble effect. Do this until there’s no cream nor syrup. .
- TOPPING: 1 brownie, berries; top the cake with the rest of the blended brownies. Put in the freezer overnight. Let it thaw for 40 min before eating and decorate it with sone berries. ENJOY!