What's crispy, creamy & guilt-free?
2 cups puffed rice
3 ½ ounces dark chocolate, bitter
1 ¾ cups coconut milk
1 packet agar-agar
4 ounces cashew nuts, raw and unsalted
5 tablespoons agave syrup
1 pinch salt
1 ¼ cup raspberries
Blend the melted dark chocolate with the puffed rice. Place the mixture in a springform pan lined with parchment paper, spread out evenly and refrigerate for a few minutes.
In a saucepan, heat the coconut milk and the agar-agar. Boil for 1 minute, stirring well, then pour the mixture in a food processor with the remaining ingredients.
Blend until you have a smooth batter.
In the springform pan, pour the batter, and refrigerate for at least 4 hours. Decorate the top of the cake with fresh fruit and cashews.