White chocolate and Blackcurrant Cake

gluten free, egg free, dairy free, vegetarian, low sugar – swap the gelatine in the topping for Irish Moss or similar to make it vegan.

To make the base:

In a food processor whizz til smooth:

  • 1 1/2 cups cocoa butter
  • 1 tsp lemon juice
  • 1 cup cashews
  • 1 cup dates
  • 1 tin of coconut cream

Pour the mixture into a lined cake tin and create a well in the middle.

To make the topping:

Boil 500 grams of blackcurrants + 1/4 cup water (or any other berry you fancy). When hot, add 1 tbsp gelatine and mix well. Heat for another 3 to 5 minutes.

Pour the topping onto the base and allow to set in the fridge over night. Serve!

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