400g ground biscuits
100g vegan butter (hazelnut) slightly melted
2 tablespoons of oat milk
The Chocolate Cream:
1 L of oat milk
2 teaspoons of agar agar
2 large tablespoons of tapioca
2 large tablespoons of cocoa powder
200g dark chocolate (70% cocoa)
3 tablespoons of hazelnut butter
1 ml of maple malt (alternatively, coconut sugar - 2 straight tablespoons)
a little bit of salt
The Decoration Cream:
2 cups of Indian nuts flour (i.e. ground Indian nuts)
½ cup of coconut milk
½ cup of agave syrup or some other liquid sweetener
1 teaspoon of bourbon-vanilla
½ of coconut butter
2 tablespoons of hazelnut butter
For the Base:
Mix the biscuits and the melted butter with your fingers until the texture is sand-like but still firm when squeezed with the hand. Pour 2 tablespoons of oat milk into the mixture and mix it again. Prepare the cake mold (preferably, 26 cm in diameter), pour the mixture into it and use your hands (or a spoon) to fully squeeze in the mixture. Leave the mixture in the fridge while working on the chocolate cream.
For the Chocolate Cream:
Mix 2 teaspoons of agar agar and a bit of cold water, and use a whisk while adding the mix into the cold oat milk. Put the mix on medium heat and stir it occasionally so agar agar doesn’t get stuck to the bottom of the pot; upon boiling, stir for another 5 minutes on light heat.
Separately, dissolve 2 large tablespoons of tapioca with cold water and add it - while continuously stirring - to the boiling milk. After about 5 seconds, remove from heat and add 200g of dark chocolate, 2 large tablespoons of cocoa powder and 3 tablespoons of hazelnut butter. Use a mixer to stir the cream and add 100 ml of maple malt and a little bit of salt. The cream needs to cool down a bit, but it needs to be more warm than cold when poured on the (biscuit) base. Let the cream cool down to room temperature and leave it in the fridge overnight.
For the Decoration Cream:
Stir all the ingredients (use a mixer), except the coconut butter, until you get a cream-like supstance. Add the coconut butter to the supstance and stir it again until it’s once again cream-like. Leave it in the fridge for 30 minutes. Decorate the cake as desired.