Bottom layer
- 1 cup gluten free rolled oat
- 1 cup walnut
- 1 cup pecan
- 8 pcs pitted dried date
- 3 Tbsp water
Middle layer
- 1/2 can Aroy-D coconut milk
- 2 Tbsp gelatin
- 4 Tbsp warm water
- 15g 100% dark chocolate
- 8 pcs pitted dried date
Top layer
- 2 cups pitted frozen cherry
- 1 cup frozen blueberry
- 4 pcs pitted dried dates (if the fruits are not sweet enough)
- 1/5 cup warm water
- 1 Tbsp gelatin
Instructions
- First blend the oats, then the walnut, then the pecans, finally the dates with the water.
- Put these into a bowl after each other and mix them with your hands, as long as it becomes a sticky "douhg".
- Split up this "dough" and spread it in the bottom of small cake rings. Make sure, that the "dough" is touching the ring all around. The rings should be on a tray or plate, to make it easier to move them.
- If there's any leftover dough, you can use that to decorate the top of the tiny cakes.
- Melt the chocolate for the middle layer. I melted the chopped chocolate in the microwave oven for 2 minutes.
- Dissolve the gelatin in the warm water.
- Put the coconut milk, dates, dissolved gelatin, melted chocolate into a blender and blend them into a cream.
- Pour the chocolate cream on top of the "dough".
- Put the cake rings into the fridge for a couple of minutes (while you work on the top layer), to have the chocolate layer set a bit. Use a tray for this.
- Dissolve the gelatin in warm water for the top layer.
- Put the dissolved gelatin, defrosted cherry, blueberry and if necessary, then the dates too into a blender and blend them.
- I decorated it with mandarin, leftover "dough" balls and 100% dark chocolate.
