120g ground almonds
70g liquid coconut oil
250g sugar free white chocolate
200ml coconut milk
20g coconut oil
7g Green Medley
Cocoa nibs and coconut flakes
Line the bottom of a springform pan ( 20 cm ) with baking paper.
Mix 120g ground almonds with 70g liquid coconut oil.
Pour into the prepared mold and spread evenly with a tablespoon. Place in the fridge.
Melt 250 g sugar-free white chocolate.
Add 200ml coconut milk and mix well. Heat for a few minutes.
Stir in 20g coconut oil and 7g Green Medley.
When everything is well mixed, pour on the cake base and put in the freezer for min. 2 hours!
Just before serving, decorate with cocoa nibs and / coconut flakes.
The base will be very hard and the Green Medley Toping will soften quickly at room temperature!
If this is too coconut, you can also use butter instead of coconut oil and cream instead of coconut milk!
For the non-vegan version, 2 hours in the refrigerator is sufficient.
Many thanks to Jenny Fischer for this recipe!
