Chickpea Almond Cake (gluten-free & vegan

• Produce

  • 1/2 Lemon
  • 6 Medjool dates, pitted

• Refrigerated

  • 2 tbsp Almond milk

• Condiments

  • 2 tbsp Maple syrup
  • 2 tbsp Tahini

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 pinch Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 100 g Almonds

• Other

  • 1 X400g can chickpeas (1½ cups

Found on nirvanacakery.com

Description

Ingredients

• Almond crust:
• 100g almonds (3/4 cup)
• 6 medjool dates, pitted
• 1tbsp coconut oil
• pinch sea salt
• Chickpea layer:
• 1x400g can chickpeas (1½ cups)
• 2tbsp tahini
• 2tbsp maple syrup
• 1tbsp coconut oil
• 1tsp cinnamon
• pinch sea salt
• ½ lemon, zest & juice
• 1tsp vanilla
• 2tbsp almond milk

Directions

• Prepare 6 round cake tin, no need to grease it.
• Place almonds into high speed blender or food processor and blend until coarsely ground. Add pitted medjool dates, coconut oil and sea salt and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
• Drain chickpeas. Place all of the ingredients for the chickpea layer into high speed blender or food processor and blend until smooth.
• Spoon onto the crust layer and smooth out the top.
• Place into freezer for about 3 hours to set.
• Once set carefully remove from the tin.
• Place onto a cake stand and serve.
• Store in freezer.
• Enjoy!