Torta od želea i čokolade / Jelly and chocolate tart

Sastojci (za kalup promjera cca. 28 cm):

za donji dio:
2 šalice oraha
1 šalica kokosovog brašna
1 šalica grožđica
1 žlica kakaa u prahu
1/2 banane

za žele:
3 šalice soka od višnje
1 šalica sušene brusnice
2 žličice agar-agar
sirup od agave po želji

za preljev:
100 g čokolade za kuhanje
1/2 šalice biljnog mlijeka
2 žlice sirupa od agave
bobice šipka za ukras

Priprema:

1. Grožđice namočite u vodi da omekšaju. 
2. Orahe, kokosovo brašno i kakao stavite u blender i smrvite. Dodajte iscijeđene grožđice i pola banane te sve izmiksajte u ljepljivu smjesu. Smjesu stavite na dno i bokove kalupa, stisnite rukom i izravnajte. Kalup stavite u hladnjak da se smjesa malo stvrdne.
3. Sok od višnje i brusnice stavite u lonac, dodajte agar-agar i zakuhajte. Kuhajte na tihoj vatri 2-3 minute da se agar aktivira. Sok izlijte u kalup i stavite u hladnjak.
4. Kad se žele stvrdne pripremite čokoladni preljev. Čakoladu rastopite u mlijeku u vodenoj kupki te prelijte vrh torte. Tortu ukrasite bobicama šipka i stavite u hladnjak da se čokolada stvrdne.

Dobar tek! :-)

Ingredients (for ca. 28 cm diameter form):

for the base:
2 cups of walnuts
1 cup of finely shredded coconut
1 cup of raisins
1 tbsp of cocoa
1/2 banana

for jelly:
3 cups of cherry juice
1 cup of dried cranberries
2 tsp of agar-agar
agave syrup to taste

for topping:
100 g dark chocolate
1/2 cup of plant based milk
2 tbsp of agave syrup
pomegranate seeds for decoration

Preparation:

1. Cover the raisins with water so they soften. 
2. Put the walnuts, shredded coconut and cocoa into a blender and mix into powder. Add drained raisins and half a banana and mix into a sticky dough. Place the dough on the bottom and sides of the form, press and even out. Place the base in the refrigerator so that it hardens.
3. Place the cherry juice and cranberries into a pot, add agar-agar and bring to boil. Boil on low heat for 2-3 minutes for the agar to activate. Pour the juice into the form and transfer it into the refrigerator so the jelly hardens.
4. When the jelly is hard, you can prepare the chocolate topping. Melt the chocolate in the milk in a bain marie. Pour it out on the top of the cake and add the pomegranate seeds for decoration. Again transfer the tart into the refrigerator so that the chocolate hardens.

Enjoy! :-)

Izvor/Source: Weganon