• 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
  • Vanilla powder
  • 1 ¼ cup raspberries


  1. 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.
  2. 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.
  3. Blend until you have a smooth batter.
  4. 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.