• 3/4 cup soaked apricots
• 1 cup walnuts
• 1 cup oats

• 1/2 cup coconut oil
• 3Tbsp maple syrup
• 1 cup coconut cream
• 1 cup cocoa powder

 

For the chocolate garnish, place a sheet of parchment paper on a  tray and put in the freezer to chill. After a while take out of the freezer and pour the chocolate mixture you’ve set aside in a random pattern and put back in the freezer. When hardened, break it into smaller pieces and stick in the chocolate cream layer.

Note:

It is soaked apricots in the ingredients list for the crust. I forgot to measure them before soaking 😀

I used organic apricots for the crust, but non organic for the cream layer, since the organic are dark brown in colour and I wanted to have yellow cream

Store the cake in the fridge