Ingredients (12 piece cake)
Place parchment paper on the bottom of a 26 cm (10″) springform pan. Make sure that there is no gap between the collar and bottom.
12 fresh dates
6 dl (~2,5 cups) rolled oats
7 tbs water
Place the pitted dates in a food processor, add the oats and 3 tbs water. Pulse couple of times. While the food processor is running add the rest, 4 tbs water.
Press the crust on top of the pan with a glass. Place the pan in a freezer.
8 dl (2 oz) coconut milk
8 dl (2 oz) oat milk
2 tsp vanilla extract
2 dl (less than 1 cup) cane sugar
Measure all the ingredients in a saucepan.
2 dl (less than 1 cup) raw cocoa powder
6 tsp agar agar powder
Whisk the cocoa powder and agar agar in the liquids. Bring the liquid to boil, stirring constantly. When boubles arise, turn off the heat and continue stirring couple more minutes.
Take the pan out of the freezer and place it over a heat-resistant surface.
Pour the mixture into the pan. Let cool on the table around 1 h or until the mixture is cool enough to be placed into a refrigde. Let stand in the refrigde overnight.
I wanted, one can sprinkle rotten almonds on top of the mixture when the membrain has formed after 10-15 min cooling.