-
Step 1/7
For the base: Blend the rolled oats, peanut butter and about 2-3 tablespoons of maple syrup and press into a large round cake pan.
-
Step 2/7
For the cream filling: mix the cashew puree, half a can of coconut milk , the frozen bananas, the whole vanilla bean and 4 tsp of maple syrup, spread on the base & put in the freezer.
-
Step 3/7
Meanwhile, prepare the caramel. For this, mix the vegetable drink, the other half of the can of coconut milk, the coconut blossom sugar and a little salt and simmer in a pot until the mixture is reduced and thicker.
-
Step 4/7
Now sprinkle some peanuts on the frozen cream filling.
-
Step 5/7
Allow the caramel to cool slightly and pour over the peanuts in the cake pan.
-
Step 6/7
Finally, pour about 100-150 g of melted dark chocolate (mixed with a little vegan butter) over everything and freeze for a few hours.
-
Step 7/7
Let stand at room temperature for about 20 minutes before cutting.
Matching products
Artemis Chodzinski
Working Student Social Media Marketing
Taking a quick food pic at the café, while moving the plates around to find the best natural lighting and perspective? For a person who lives for aesthetic food styling, that is simply undebatable! If she could, our content creator Artemis would t...