| Prep Time | 1,5 hours |
| Passive Time | 30 minutes |
| Servings |
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Ingredients
CRUST
- 40 g corn flour
- 40 g rice flour
- 10 g potato starch
- 15 g caster sugar
- 45 g coconut oil
- pinch salt
- 1 Tbsp soy yoghurt
- 2 - 3 Tbsp very cold water
CHOCOLATE CREAM
- 100 g dry, raw millet
- 1 1/4 cup water
- 1 medium sweet potato baked, cooled
- 1/2 cup coconut milk
- 1 1/2 Tbsp cocoa powder
- 1/2 tsp vanilla paste
- 100 g dark chocolate melted
- 1 Tbsp coconut oil melted with dark chocolate
COCONUT PANNA COTTA
- 1 can coconut milk
- 1/4 cup xylitol
- 1 tsp agar
RASPBERRY JELY
- 1 1/2 cup raspberries
- 2 - 3 Tbsp xylitol
- 2/3 - 1 tsp agar
Ingredients
CRUST
CHOCOLATE CREAM
COCONUT PANNA COTTA
RASPBERRY JELY
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Instructions
TO MAKE THE CRUST
- Preheat oven to 390 F (200 C).
- In a large mixing bowl combine your flours, potato starch, caster sugar, salt and whisk together.
- Add the softened coconut oil, soy yoghurt and water (as needed) and stir in. Mix everything thoroughly.
- Press the dough into a 7 - 8 inches springform cake pan and prick it all over with a fork.
- Bake in the preheated oven for 15 - 20 minutes, or until the crust is golden brown across the bottom.
- Remove from the oven and cool.
TO MAKE THE CHOCOLATE CREAM
- The millet pour boiling water and then rinse with running water. Then cook in 1 1/4 cup of water on low heat for about 12-15 minutes.
- Cooked and cooled millet place in the bowl of a blender with the baked sweet potato, coconut milk, cocoa powder, vanilla paste.
- Blend on low, gradually increasing to high. Blend on high for 2-3 minutes until silky-smooth.
- Add the melted chocolate and blend until just combined.
- Pour the filling into the chilled crust. Put the cake in the fridge. At this time, make coconut panna cotta.
TO MAKE THE COCONUT PANNA COTTA
- Pour the coconut milk into a small saucepan. Add xylitol and agar. Mix thoroughly.
- Heat to 80 - 90 degrees. Remove from heat. Allow to cool slightly.
- Pour into the cooled chocolate filling and leave to solidify. Put the cake in the fridge. At this time, make raspberry jelly.
TO MAKE THE RASPBERRY JELLY
- If you use frozen raspberries, dissolve them. Then mash them with a fork.
- Add sugar and agar. Mix thoroughly.
- Heat to 80 - 90 degrees. Remove from heat. Allow to cool slightly.
- Pour into the cooled coconut panna cotta and leave to solidify. Put the cake in the fridge.
- Decorate with raspberries.
ENJOY!