For the almond milk, soak 1 cup of almonds for 8-12 hours. Pour off the soaking water and rinse the almonds with water. Then put the almonds and water in a ratio of 1: 2 (1 part almonds, 2 parts water) in a mixer and mix at the highest level for 3 minutes. Then pour this liquid into a nut milk bag and separate the almond milk from the almond mass, the moist almond flour, by pressing the bag vigorously.
For the base, chop the dates in the food processor with an S knife. Add the moist almond flour, pecans and raw cocoa and let it become a batter. Grease 6 dessert rings and the base for the dessert rings with coconut oil. Divide the dough into the 6 dessert rings and press firmly on the bottom.
For the topping, soak the cashew nuts in the almond milk for about 30 minutes. Then put the cashew nuts together with the almond milk in a blender and mix well together with the coconut blossom sugar and the chia seeds until a homogeneous cream is formed. Let the coconut oil become liquid and pour it into the cream. Add the sunflower lecithin and mix again briefly. Pour the cream immediately onto the dough in the dessert rings.
Store the dessert rings in the refrigerator for at least 8 hours so that the cream sets.
By adding the appropriate spices, Christmas cakes are created as a modification.
Incidentally, if more almond flour is produced in the production of almond milk than is required, this can be done e.g., in a muesli. The moist almond flour can also be frozen or dried in a dehydrator and then stored as dry almond flour. The rest of the almond milk can be kept in the refrigerator for 2 days and tastes good in coffee, tea, cocoa and of course in muesli. It can also be used wonderfully for cooking. The almond milk can also be frozen for longer storage.
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