A healthy recipe for no-bake lingonberry-caramel cake without nuts.
Base110 g sunflower seeds 10 fresh dates 50 g mulberries (or 15 g oatmeal + 35 g peanut butter)
Caramel Layer100 ml coconut cream 50 ml coconut oil 2 tablespoons mulberries (or roasted oatmeal) 4 fresh dates 1 tablespoon maple syrup a pinch of salt
Coconut and lingonberry layer200 ml coconut cream 50 g coconut oil 1 teaspoon vanilla aroma 2 teaspoons grated lemon zest 2 tablespoons maple syrup 3 tablespoons oatmeal 160 g frozen cranberries
Roast the seeds on a pan to give them an extra flavor. Make them into a smooth mixture with a blender or food processor. Pit the dates and make them too into a smooth mixture. You can do all this with a food processor, but if you use a blender, mix them separately and then combine in a bowl.
Line the bread pan with baking paper and press the dough into the bottom.
- Take a can of coconut milk from the refrigerator and spoon off the cream from the top. Heat the coconut oil until its runny, and pit the dates. Make a smooth mixture of them. Pour over the base and put in the freezer.
Coconut lingonberry layer
- Grate the lemon zest and measure all the ingredients into a blender. Make a smooth mixture and pour over the previous layer. Garnish with lingonberries and allow it to set in the refrigerator.