Redcurrant And White Chocolate Oat Cake

Most often white chocolate is produced by using cacao butter, sugar and whole milk powder. Therefore, you probably didn´t have the idea to make it on your own. But if you take ingredients like cashew butter, coconut oil and agave syrup – you can make a cream that tastes like white chocolate on your own and that is even vegan! Paired with a berry oat cakes it´s the perfect combo!

Servings: 1
Time: 20 minutes

You need for the
…oat cake base:
40g oats
75g redcurrants
¼  tsp vanilla
2 tsp maple syrup (optional)
150ml almond milk
100ml water

…white chocolate cream:
20g cashew butter
2 tsp coconut oil
20g agave syrup
¼ tsp vanilla
80g coconut yoghurt

…toppings:
Redcurrants
Raspberries
Gooseberries
Chopped cashews and not chopped cashews

How to make:
1. For the oat cake base: put oats, redcurrants, a pinch of vanilla, (maple syrup), almond milk and water into a cooking pot. Give it a mix and then heat up the pot. Firstly, cook the oats at a higher temperature until the mixture gets thicker, but don´t overheat it! Then, let the porridge simmer at middle heat.
2. Afterwards, fill the porridge into a bowl covered with cling film. Let the porridge cool down before you put it overnight in the fridge. This cooling down time is very important because otherwise the oat cake is too wobbly in the morning.
3. The next morning, or still the evening before, prepare the white chocolate cream. Simply heat up cashew butter, coconut oil and agave syrup over the hot water bath or in a cooking pot. After let it cool down a bit (just so that isn´t hot anymore) and mix it with vanilla and coconut yoghurt.
4. Before you can start eating: put the oat cake in reverse order onto a plate, spread on the cake your white chocolate cream and as last decorate the cake with some berries and (chopped) cashews.
5. Enjoy!