INGREDIENTS
(a medium-sized springform pan)
Base:
100g pitted Dates
100g flour (We used peanut flour, due to the high amount of protein. As alternative you can use oat or almond flour).
100g Cocoa Peanut Spread
40g Cocoa Powder
40g Erythritol
Filling:
300g silken Tofu
100g Cocoa Peanut Spread
30g Cocoa Powder
30g Erythritol
PREPARATIONS
1. Combine all the ingredients for the base in a blender and process them into a uniform mixture.
2. Press the mixture onto the bottom and sides of a springform pan lined with parchment paper.
3. Now, also put the ingredients for the filling into a blender and mix until a smooth consistency forms.
4. Pour the filling onto the base and smooth it out.
5. Chill the cake for about 2 hours, and before serving, decorate it with pieces of the Dark Chocolate bar and a bit of Cocoa Peanut Crunch Spread.
NUTRITIONAL VALUES (whole cake)
1420 kcal | 62g Protein - 203g Carbs- 53g Fat
