Acai raw cake with hazelnut cocoa base
Although it looks a bit boring, everything is different. The delicious and crunchy hazelnut base combined with cocoa and coconut sugar along with the cream will really delight you!
- Prepare a mold 18 cm in diameter and line the bottom with baking paper. Put all the ingredients for the base in a blender and mix until you get a "sticky" mixture that is still crumbly. Arrange it on the bottom of the mold and press with a spoon. Put the mold in the freezer while you prepare the rest.
- Soak cashews in boiling water and let them stand for 15 minutes. Put all the ingredients for the first cream in a blender and mix until the mixture becomes uniform and smooth. If necessary, occasionally stop the blender and use a spatula to grasp the mixture from the edges of the bowl. Spread the finished mixture on the mold and return it to the freezer, cover it with plastic wrap to protect the cake from ice. Leave the cake in it for 5-6 hours, preferably overnight. Before serving, take it out to room temperature at least half an hour before or keep it in the refrigerator for 1-2 hours. Decorate as desired.