Torta s čokoladnom kremom od avokada / Avocado-chocolate cream cake

Sastojci:

Donji dio:

1 šalica oraha

1 šalica napuhanih sjemenki amaranta (ili prosa)

1 šalica kokosovog brašna

1 šalica sjemenki suncokreta

3 žlice džema od jagode

Krema:

300 g čokolade za kuhanje

2 mekana avokada

1 vrhom puna žličica cimeta u prahu

korica od 1 limuna

sirup od agave po želji

Ukras:

- jagode
- kivi

- brusnica (ili sjemenke granata)

- listovi mente

- kokosovo brašno (ili svježi cvjetovi bazge)

Priprema:

Donji dio:

1. Sve suhe sastojke smrvite u blenderu.
2. Dodajte džem i dobro izmiješajte. Smjesa mora biti ljepljiva i dosta tvrda. Ako je  prevlažna, dodajte više amaranta. Ako se raspada, više džema.
3. Na dno kalupa stavite papir za pečenje ili prijanjajuću foliju.
4. Smjesu stavite u kalup za torte, pritisnite rukom, izravnajte i stavite u hladnjak.

Krema:

1. Avokado izmiksajte u blenderu zajedno sa sitno naribanom koricom od limuna u glatku smjesu.
2. Čokoladu zajedno s cimetom rastopite u vodenoj kupki te dodajte u blender. Sve dobro izmiksajte.
3. Po potrebi dodajte malo sirupa od agave ili drugog sladila po izboru.
4. Smjesu namažite na donji dio torte.
5. Tortu ukrasite kao na slici ili po vlastitom ukusu.
6. Hladite u hladnjaku minimalno 2 sata prije posluživanja.

Dobar tek! :-)

Ingredients:

for the base:

1 cup of walnuts

1 cup of puffed amaranth (or puffed millet)

1 cup of finely shredded coconut

1 cup of sunflower seeds

3 tbsp of strawberry jam

for the cream filling:

300 g dark chocolate

2 ripe avocados

1 full tsp of ground cinnamon

grated lemon peel (from 1 lemon)

agave sirup to taste

for decoration:

- strawberries
- kiwi

- dried cranberries (or pomegranate seeds)

- mint leaves

- coconut shreds (or fresh elderberry flowers)

Preparation:

Base: 

1. Put all dry ingredients into a food processor and process until finely chopped.
   
2. Add the strawberry jam and blend well. The batter should be sticky but quite firm. If it is too wet, add some more amaranth. If it's not sticky enough, add some more jam. 
3. Cover the form with baking paper or cling film.
4. Put batter into the form, even out with your hand and place into the refrigerator.

Cream filling:

1. Place avocados in the food processor along with finely grated lemon peel. Process it to achieve creamy structure.
2. Melt the chocolate with cinnamon in bain-marie and then add it into the food processor. Process well.
3. If needed you can add some agave sirup.
4. Place the cream on top of the base and even out with a spoon.
5. Decorate the cake to your taste.
6. Cool it down in the refrigerator for at least 2 hours before serving.

Enjoy! :-)

Izvor/Source: Weganon (uz sitne modifikacije)