Raw chocolate truffle cake is made from only four components and the cooking process is very simple. Nevertheless, the cake is obtained with a pronounced chocolate flavor, a dense consistency, does not require cream, you can decorate it with chocolate icing.
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You will need
- - carob - 0.3 cups;
- - peeled sunflower seeds - 2.5 cups;
- - coconut or cocoa butter - 2 tbsp;
- - banana - 3 pcs.
Instruction manual
1
For a glass in this recipe, a capacity of 250 ml is taken.
Take peeled sunflower seeds, unroasted and unsalted, chop them not too finely with a coffee grinder. Pour the crushed seeds into a bowl.
2
Take bananas very ripe, usually medium in size. You can take the smallest variety of fragrant and sweet bananas, but keep in mind that they will need twice as much. Peel the bananas and wipe in
mashed potatoes.
3
Put the banana puree in a bowl with prepared seeds. Add uncooked unroasted carob and melted butter here. Stir the mixture thoroughly so that the oil is evenly distributed.
4
Take the cling film and put it in a small shape, covering the bottom and sides. Put the chocolate dough in the mold prepared in this way, flatten and put in the freezer for 2 - 3 hours.
5
After a specified period of time, turn the raw chocolate truffle cake onto a dish and refrigerate for 10 - 15 minutes, after which the cake can be cut into portions.