Chocolate Mint cake with Pandan

Soak the almonds and cashews in cold water the day before.

Knead the flour, margarine, sugar, coconut flour, cocoa powder, coconut milk and a pinch of salt into a smooth dough.

Wrap the dough in foil and let it rest in the refrigerator for about 30 minutes. Preheat the oven to 175ºC.

Roll out the dough into a thin slice and line a greased baking pan with the dough. Bake the base for about 15 minutes and let it cool down outside the refrigerator.

For the chocolate layer, mix all ingredients in a food processor to a coarse mass and spread evenly over the bottom of the cake, covere it and put it in the refrigerator.

Drain the soaked nuts, put them in a food processor together with the coconut paste, coconut yogurt, mint and pandan and mash until smooth.

Divide the mint filling over the chocolate layer and smooth the top. Melt the chocolate au bain-marie and spread on the mint filling with a spoon.

Let the chocolate harden and cut the cake into wedges. Serve with La Vida Vegan almond paste.

For 1 cake

For the base:
250 g flour
250 g margarine
175 g sugar
75 g coconut flour
2 tbsp. cocoa powder
75 g coconut milk

Voor for the chocolate layer:
100 g La Vida Vegan almond paste
100 g almonds
115 g dates
50 g coconut shavings, toasted
1 tsp. vanilla extract

For the nuts and mint filling:
2 tbsp. La Vida Vegan Pure coconut paste
150 g almonds
150 g cashews
150 g coconut yogurt
½ bunch of mint, the leaves
1 tbsp. pandan

100 g dark chocolate
1 jar of La Vida Vegan almond paste