Cream Vegan Chocolate Cake
Super easy to make and delicious
Equipment
- blender
Ingredients
- 180-200 g vegan caramelized biscuits like Lotus Biscoff
- 5-6 tbsp peanut butter (smooth) you can use almond butter too
- 200 g vegan dark chocolate
- 1/2 can coconut milk reduced fat
- 1 handful berries optional
Instructions
- Smash the biscuits to dust consistency. Use a blender or a spoon.
- Than mix the biscuit with ca. 5-6 tbsp of peanut butter.
- Put the base into a small cake pan (ca. 18 cm), and freeze.
- Meanwhile preheat the coco milk and mix with the chocolate.
- Pour the choco cream on top of the base, add some berries if you'd like.
- Put the cake into the fridge for 1-2 hours. When it is hardened, you can serve it.