Ingredients for the cake:
100 g blanched almonds
70 gr dates
Pinch of salt
To the cream
2 pcs ripe avocados
80 gr of raw cocoa powder
40 g of coconut oil
100 g Almitas Erythritol
1 vanilla stick scraped off
pinch of salt
Preparation
Grind the almonds with the date and salt
Press into a mold and put in the freezer for an hour
Mix all the rest ingredients properly and spread it on the frozen cake and put it back to the freezer for one hour more.