Ingredients: for a small 8″ or 9″ diameter cake
3 cups (3/4 liters) almond milk
2 small rolls or 3 slices of bread
1 cup crushed plain cookies (vanilla wafer type)
1/2 cup crushed plain chocolate cookies
3/4 cup (about 75 gr.) crushed amaretto cookies*
1/3-1/2 cup Agave syrup
3/4 cup unsweetened cocoa powder
1/4-1/2 cup raisins or dried cranberries
1/4 cup pine nuts
1/3 cup coconut oil
3 tbsp. aquafaba (liquid strained from cooked chickpeas)
1 tsp. vanilla extract
grated rind of an organic lemon
PROCEDURE
1. Soak all the crushed cookies in the almond milk (can leave overnight in fridge).
2. Mix in the smaller amount of Agave syrup, cocoa and coconut oil.
2. Beat with mixer or blender until smooth.
3. At this point you can taste for sweetness of the batter. If desired add more Agave syrup.
4. Now you can beat in the aquafaba, vanilla and grated lemon rind.
5. Fold in the raisins or cranberries and most of the pine nuts, leaving a little for the top.
6. Line an 8 or 9 inch pan with greased wax paper that has been sprinkled with a little bit of the crushed cookies.
7. Pour the batter into the pan and sprinkle with the reserved pine nuts.
8. Bake in a 170deg C. (350deg F.) preheated oven for 50-60 min. or until the top is firm when pressed with a finger.
9. Cool in the pan for 15-20 min. Then turn out and peel off the wax paper. Serve when cold.
*If you haven’t any amaretto cookies use plain ones instead plus 1/2 tsp. almond extract.
