The Crunchy Base
Cornflakes, 3 cups
Nougat cream, 5 heaping tablespoons
Peanut butter, 2-3 heaping tablespoons
Dark chocolate, 100 g
Coconut oil, 40 ml
Vegetable cream, 425 ml
Soy milk, 1 cup
Vanilla instant pudding, 80 g
Peanut butter, 3 tablespoons
Dark chocolate, 200 g
Vegetable cream, 215 ml
1. Prepare the crunchy base: crumble the cornflakes into a bowl and add the spreads. Melt the dark chocolate with the coconut oil in a small pot or microwave, pour into a bowl with the cornflakes and mix. Flatten the mixture at the bottom of the cake pan and put in the freezer for at least 30 minutes.
2. Prepare the cream: whisk all the ingredients in a mixer. Once the base has frozen spread the cream over it (preferably use a clear plastic collar for the cake) and put back in the freezer for at least 3 hours.
3. Prepare the coating: melt the chocolate and cream on the stove. Once the cream has stabilized, pour the coating batter over it and decorate with chocolate pearls. It is recommended to keep in the freezer.
4. Bon appetite (:
Total time: 3-4 hours
Equipment: 24 cm (9.5 inches) diameter round cake pan, mixerץ
The preparation method also includes melting. The nutritional value does not include the chocolate pearls. Instead of the nougat spread, you can use any nut spread.