Berry cakes

4 servings

240 minutes

Recipe from Sasha Santalova, pastry chef at "They don't bake here.

Energy value per serving

• Calories: 435.6
• Proteins: 5g
• Fats: 37.4g
• Carbohydrates: 23.8g

Ingredients

• Coconut Urbech: 80 g
• Bananas: 1 pc
• Plant milk: 60 ml
• Coconut oil: 20 ml
• Psyllium: 1.5 tsp
• Freeze-dried strawberry powder: 10 g
• Cocoa butter: 50 g
• Coconut milk powder: 50 g
• Jerusalem artichoke syrup: 20 ml

Cooking steps

1. Melt the coconut semolina and mix it in a food processor with a banana, plant milk, and 20 grams of coconut oil. When the mixture becomes creamy, add the freeze-dried powder and blend again. Finally, add psyllium and distribute into molds before the mixture thickens significantly. You can also pour it into one large mold and cut later. Place in the freezer until fully frozen.

   Required ingredients:

   • Coconut Urbech: 80 g
   • Bananas: 1 piece
   • Plant milk: 60 ml
   • Coconut oil: 20 ml
   • Freeze-dried strawberry powder: 10 g
   • Psyllium: 1.5 teaspoon

2. Mix melted cocoa butter and coconut milk until smooth and homogeneous. Pour into a deep bowl for easier glazing. Dip the filling into the bowl and fully submerge it, then remove with a fork and place on parchment paper. Once all the filling is glazed, refrigerate for about 30 minutes.

   Required ingredients:

   • Cocoa butter: 50 g
   • Coconut milk powder: 50 g