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Lingonberry Chocolate Cake
200ml cacao nibs
200ml rolled oats
10 dates, pitted and soaked for 10-15 minutes

Chocolate layer:
200ml coconut cream
200ml vegan dark chocolate

6 big plums or 12-15 small ones
3 tbsp coconut sugar
1 tbsp tapioca starch

1. Pulse all the crust ingredients in a food processor until we'll combined. With processor still running, add dates one by one. The dough should be absorbed to form a ball without crumbling
2. Press crust into a cake form lined with parchment paper
3. Add coconut cream to a small pot, bring to the boil
4. Remove cream from the heat and add chocolate. Mix well until chocolate melts and you get creamy ganache(use immersion blender if you have one).Pour onto the crust
and move to fridge to set.
5.Mix all the lingonberry layer ingredients in a pot.Constantly mixing, bring to the boil and let us simmer for about 2 minutes. Pot onto chocolate cream and let cool down until it's chill enough to be moved to the fridge

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