エマニュエラ・デ・パウラさんのインスタグラム動画 - (エマニュエラ・デ・パウラInstagram)「I first made this recipe couple month ago and really loved it. This was my fifth during quarantine and it’s also baby 👶 proof!!!⁣ The original recipe is from the lovely Olga @myplantcake A primeira vez que fiz essa receita foi uns dois meses atrás e amei. já repeti várias vezes e a Giulia também ama! ⁣ ⁣ CRUST:⁣ 1 cup gluten free oats⁣ 1/2 cup blanched almond flour⁣ 6-7 Medjool dates⁣ 1 tbsp Maple Syrup⁣ 1 coconut oil extra virgin⁣ ⁣ Raspberry cream:⁣ 3/4 Raw cashews “pre soaked”⁣ 6 oz raspberry⁣ 3 tbsp Maple syrup⁣ 1/8 cup raw cacao butter⁣ 1/4 cup coconut oil extra virgin⁣ 1 lemon juice⁣ pinch of salt⁣ ⁣ Vanilla cream:⁣ 1 cup raw cashews “pre soaked”⁣ 1/4 cup maple syrup⁣ 1/8 cup raw cacao butter⁣ 1/4 cup plant based milk ⁣ 1/4 cup coconut oil extra virgin⁣ 1 tbsp vanilla extract⁣ pinch of salt ⁣ ⁣ PREPARATION: 6’inc MOLD⁣ ⁣ This recipe has three layers. ⁣ Which layers should be blended separately.⁣ During the process of blending, please leave oils for last,⁣ that way you will get a perfect consistency.⁣ ⁣ Once you have everything on the mold, place onto the freezer for about 4-6 hours.⁣ Remove from the freezer and let it sit on room temperature for 10 minutes and remove it from the mold.⁣ Once you have the cake on the plate, ⁣ place it on the fridge for a couple of hours “defrosting” before eating.⁣ Enjoy :)⁣ ⁣ Português⁣ Esta receita tem três camadas.⁣ Cada camada deve ser misturadas separadamente.⁣ Durante o processo de mistura, deixe os óleos por último,⁣ Dessa forma, você obterá uma consistência perfeita.⁣ ⁣ Depois de colocar tudo no molde, coloque no freezer por cerca de 4-6 horas.⁣ Retire do freezer e deixe descansar em temperatura ambiente por 10 minutos ⁣ e remova o bolo do molde.⁣ Depois de ter o bolo no prato, coloque na geladeira ⁣ por duas horinhas antes de comer.⁣ Aproveitem :)⁣ #receitasbymanu #quarentine #rawcake #plantbased ⁣」6月24日 3時45分