Triple chocolate zebra style cake

Triple chocolate zebra style cake

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Triple chocolate zebra style cake

Ingredients

Crust

  • 80 g almonds
  • 50 g walnuts
  • 20 g coconut chips
  • 20 g rolled oats
  • 2 tablespoons coconut oil
  • 2 tablespoons cacao powder
  • 100 g dates previously soaked for 1 hour
  • 1 tablespoon agave for extra sweetness

White filling

  • 110 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 4 tablespoons cacao butter
  • 2 tablespoons coconut oil
  • 1 teaspoon lemon juice
  • 3-4 tablespoons almond milk or any other alternative
  • pinch of vanilla powder

Light brown filling

  • 100 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 3 tablespoons cacao butter
  • 3 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • 1 tablespoon cacao powder
  • 5-6 tablespoons almond milk or any other alternative
  • pinch of vanilla powder

Dark chocolate filling

  • 90 g cashews previously soaked for minimum 4 hours
  • 3-4 tablespoons agave
  • 3 tablespoons cacao butter
  • 4 tablespoons coconut oil
  • 1 tablespoon lemon juice
  • 2 tablespoons cacao powder
  • 6-7 tablespoons almond milk or any other alternative
  • pinch of vanilla powder

Instructions

Crust

  1. Line the base of a 16 cm spring form cake tin with baking paper.
  2. Place almonds, walnuts, oats, coconut chips in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil, walnuts, and cacao. Process until mixture sticks together. Adjust sweetness.

  3. Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place in the fridge.

White filling

  1. Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

  2. If the mixture is too thick add 1-2 more tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Light brown filling

  1. Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 1 tablespoon cacao, 4 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.
  2. If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Dark chocolate filling

  1. Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons cacao, 5 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.
  2. If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Making zebra

  1. Layer the fillings on top of the base. Put 2 tablespoons of white filling in the center of your crust. Then put 2 tablespoons of light brown filling in the center of white filling and let the gravity do its job. Now put 2 tablespoons of dark chocolate filling in the center of light brown filling. Keep alternating fillings until you are done. Just keep putting one filling in the center of the previous one and let the gravity do the rest.
  2. You can also check out some tutorials on youtube on how to make zebra style cake.

  3. Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight. Store in the fridge or in the freezer.

Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds, walnuts, oats, coconut chips in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil, walnuts, and cacao. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.

Place in the fridge.

White filling

Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 more tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Light brown filling

Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 1 tablespoon cacao, 4 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Dark chocolate filling

Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, vanilla, 2 tablespoons cacao, 5 tablespoons almond milk. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 1-2 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Making zebra

Layer the fillings on top of the base. Put 2 tablespoons of white filling in the center of your crust. Then put 2 tablespoons of light brown filling in the center of white filling and let the gravity do its job. Now put 2 tablespoons of dark chocolate filling in the center of light brown filling. Keep alternating fillings until you are done. Just keep putting one filling in the center of the previous one and let the gravity do the rest.

You can also check out some tutorials on youtube on how to make zebra style cake.

Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight. Store in the fridge or in the freezer.


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