ingredients:
- 120 g of nuts (hazelnuts, almonds, mixed)
- 120 g dates (without seed, we put in the water for about 20 min)
- 200 g peanut butter (no sugar)
- 70 g of raw coconut oil
- 1 or 2 cans (approx 400 ml) of thick coconut milk
- 250 g frozen berries bio
- 3 tablespoons of chia seeds
- 2 tablespoons agave syrup
- Cinnamon, salt (pinch)
Preparation:
We use a cake pan about 20 cm in diameter, on the bottom we put plastic wrap.
After putting to soak dates, we dry the excess water and mix until creamy. Add the walnuts, cinnamon, salt and coconut oil 10g. We get that dough pour evenly on the film on the bottom of the pan. We put it in the freezer for 10 min. We prepare the second layer blending peanut butter with 60g of coconut oil. Pour the cream on the base layer and put ourselves in the freezer for another 15-20 minutes. We mix the coconut milk with agave syrup and add as a third layer. Finally we cook the berries for 2-3 min (with additional tablespoon agave syrup) and pour chia seeds into the mixture while still warm; let stand a few minutes then pour as the last layer. Now we just have to let it rest in the fridge for 5/6 hour and then enjoy this wonder! Enjoy your meal
Elisa
Remember that:
The coconut milk is very nutritious and rich in fiber, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorus