Vegan and gluten-free coconut dream in DATTELBÄR style

Do you love Bounties? Does coconut put you in a Caribbean holiday mood?

Then, sorry, you have no other option but to try this vegan and gluten-free coconut cake. ;)

DATTELBÄR thanks dear Andrea from the bottom of her heart for the sweet recipe support!
Instagram: @yoga.cuisine

You will need:

FOR THE FLOOR

(for a 15 cm springform pan)

• 150 g (gluten-free) rolled oats or einkorn flakes
• 30 g date paste
• 40 g liquid coconut oil
• 1 tbsp water
• 5 g cocoa powder

FOR THE FILLING

• 200 g desiccated coconut
• 100g coconut milk
• 30 g liquid coconut oil, 30 g agave syrup

FOR THE TOPPING

• 150g date chocolate
• 2 tbsp coconut oil
• 1 handful of bear germ

Here's how:

Floor:

1. First, in a large bowl, knead the date paste with oat or einkorn flakes, coconut oil, water, and cocoa powder until a homogeneous mass forms, then let it rest for about 20 minutes. If the mixture seems very dry, add a little more water.
2. Then press the cocoa-date base 1 cm high into the springform pan.

Coconut layer:

1. Mix the desiccated coconut with the liquid oil. Then mix in the remaining ingredients and spread the mixture onto the prepared base in the springform pan.

Topping:

1. Melt the chocolate together with the coconut oil. Cover the cake with it and sprinkle with Bärkeim.
2. Then place the cake in the freezer for about 30 minutes.
3. Remove the frozen cake, let it thaw for 5 minutes and enjoy immediately.