Vanilla, chocolate and chocolate ganache cake

For the base: Crush the nuts and add the EVOO and the date paste (10 dates beaten with hot water) to make it compact and adhere well to the surface of the tara. We put it in the fridge for an hour while we prepare the rest.

For the cake: Start by mixing the coconut milk and coconut yogurt in a saucepan. Mix well with a whisk. Add the Agar Agar and stir to dissolve and integrate. Bring the mixture to a boil. Then add the date paste (beat 10 dates with water) and stir.

Remove from the heat and pass a blender through the mixture to make it smoother. Add half of the mixture to the base and put it in the refrigerator.

We melt the chocolate and add it to the rest of the mixture that we have left in the pot.

After a while, add the chocolate mixture and put it in the refrigerator for a couple of hours.

Prepare the ganache: 200 gr of 85% chocolate, 200 ml of unsweetened oat milk, 1 tablespoon of olive oil.

Heat the milk and before it starts to boil add the chocolate and the olive oil. Stir well until it melts. Let the ganache cool and add it to the cake.

Chill overnight or for a couple of hours in the refrigerator.