Torta s lješnjacima i karamelom od datulja / Tart with hazelnuts and dates caramel

Sastojci:

za donji dio:
1 šalica sjemenki suncokreta
1 šalica kokosovog brašna
1 šalica oraha
3 žlice sirupa od agave
1 žlica kakaa u prahu
1 žličica cimeta u prahu
1 banana

za karamel:
2 šalice datulja bez koštica
1 limenka kokosovog mlijeka (70-80% kokosa) ohlađena preko noći u hladnjaku
5 žlica vode od namaknja datulja
1,5 šalica lješnjaka

za čokoladni preljev:
100 g čokolade sa 70% kakaa
1/2 šalice biljnog mlijeka
1 žličica cimeta u prahu
lješnjaci za ukras

Priprema:

1. Sjemenke suncokreta, kokosovo brašno i orahe stavite u blender i sameljite.
2. Dodajte kakao u prahu, bananu i sirup od agave. Sve dobro izmiješajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa za tortu te izravnajte.
3. Datulje namočite 2-3 sata u vodi da omekšaju. Stavite ih u blender zajedno s tvrdim dijelom kokosovog mlijeka i 5 žlica vode od namaknja datulja i izmiksajte u glatku smjesu. 
4. U smjesu dodajte cijele lješnjake, izmiješajte i stavite na dno kalupa.
5. Ugrijte mlijeko u loncu, dodajte čokoladu polomljenu na kockice i cimet. Kad se čokolada rastopi, prelijte vrh torte i ukrasite je s polovicama lješnjaka ili po vlastitom ukusu.

Dobar tek! :-)

Ingredients:

for base:
1 cup of sunflower seeds
1 cup of finely shredded coconut
1 cup of walnuts
3 tbsp of agave syrup
1 tbsp of cocoa
1 tsp of grounded cinnamon
1 banana

for caramel:
2 cups of pitted dates
1 can of coconut milk (70-80% of coconut) cooled in refrigerator over night
5 tbsp of water from soaking the dates
1,5 cups of hazelnuts

for chocolate topping:
100 g of dark chocolate (70% cocoa)
1/2 cup of plant milk
1 tsp of grounded cinnamon
hazelnuts for decoration

Preparation:

1. Put the sunflower seeds, shredded coconut and walnuts into a blender and ground them finely.
2. Add cocoa, cinnamon, banana and agave syrup and mix well into a sticky dough. Place the dough onto the bottom and sides of the form and even out.
3. Soak the dates in water for 2-3 hours until they soften. Place them into a blender along with the hard part of coconut milk and 5 table spoons of water from soaking the dates. Blend until smooth.
4. Add whole hazelnuts, mix and transfer the caramel into the form.
5. In a bowl heat the milk, add the cinnamon and chocolate divided into pieces. When chocolate melts, cover the cake with the chocolate topping. Decorate with halves of hazelnuts or to your own taste.

Enjoy! :-)

Izvor/Source: Weganon