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Love heart surprise

Sweet Heart

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Love heart surprise

At a glance

Serves:
2
Difficulty:
Medium
 
 

Mercè Passola

Read interview with:

©Becky Lawton

Ingredients

    For  the base

    • 150g dates
    • 150g fresh hazelnuts
    • 100g pecan nuts

    For the cocoa butter

    • 10g cashew nuts
    • 50g cocoa powder
    • 50ml agave

    For the coconut cream

    • 50g cashews
    • 35g dried coconut
    • 30g coconut butter
    • 30ml agave
    • 20ml lemon juice
    • ½ teaspoon of vanilla
    • 1 apple 50g

    For the strawberry jam

Method

  1. Roughly grind the hazelnuts and pecans in a food processor
  2. Add the dates and continue to grind until it forms dough
  3. Take a round baking tray of 20 cm (or two smaller ones), place the dough into it and press it down to compact it.  Place in the fridge.

For the cocoa butter

  1. Finely grind the cashew nuts (making it look like flour).
  2. Place the flour in a bowl and mix with the cocoa then gradually add the agave until it turns into a creamy spread.  Reserve.

For the coconut cream

  1. Soak the cashew nuts for at least one hour.
  2. Melt the coconut butter so it is a liquid form.
  3. Now blend in a food processor the cashews, coconut butter, flour, coconut, vanilla, agave and lemon juice, until it forms a thick cream.  Reserve.

For the strawberry jam

  1. Wash and remove the leaves from the Strawberries and cut into small pieces.  Place in a bowl with the dried Strawberries and agave.
  2. Marinate overnight.
  3. Place in a blender and blend.

The final touches

  1. Peel and laminate the apple
  2. Remove the base from the fridge.  Top with a layer of the chocolate cream then the apple followed by a thick layer of coconut cream.
  3. Put in the fridge and allow to set for about two hours.
  4. In the center of the cake, place a heart shape mold, press down slightly and remove some of the mixture.  Carefully remove the mold and fill the inside of the heart with strawberry jam!

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