"MOKA" Cake
Flourless, sugar-free, no-bake.
What makes my desserts special?
They are flourless, free of white sugar, and not baked. When preparing desserts, my main priority is for them to be nutritious, delicious, and quick to prepare. The cakes are very filling, yet after eating a slice, you don't feel heavy, and it's super food.
You will need:
For the base:
150 g almonds,
100 g sunflower seeds,
150 g soaked dates,
50 g coconut oil,
a pinch of salt, cinnamon;
For the filling:
300 g soaked (not necessarily) cashews,
2 tbsp cocoa,
2 tbsp ground coffee,
2 tsp cinnamon,
150 g honey,
a pinch of salt,
150 g coconut oil.
Instructions
Base. Grind almonds and sunflower seeds in a food processor (not completely).
Mix with date paste and coconut oil. Line a baking tin so that the
base is approximately 1–1.5 cm thick.
Filling. Blend cashews with water in a blender. Add enough water to
cover them. Blend until smooth. Melt the coconut oil. Then add the
remaining ingredients and blend again.
Pour the resulting smooth mixture onto the cake base and leave in the freezer for 2–3 hours.
Sprinkle with cocoa powder. Can be decorated with mint leaves, dried
berries. Store in the refrigerator.
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