No-bake low-carb chocolate bento cake
The nut base and chocolate glaze provide fat and rich flavor, while the cream cheese layer adds protein. Gelatin sets this no-bake dessert. Serve the dish immediately, while its aroma and texture are at their most pronounced.
Use water (20 g) to bloom the gelatin; it remains in the finished mixture.
Grind almonds (40 g), mix them with coconut flakes (15 g), cocoa (7 g), allulose (10 g), and soft butter (30 g). Press the mixture into a 10 cm ring.
Warm cream cheese (160 g), add allulose (10 g), vanilla, and gelatin (2 g) soaked in cold water for 5 minutes. Add the layer and chill until set.
Melt butter (20 g) with 99% dark chocolate (10 g), add sour cream (40 g), allulose (5 g), and gelatin (2 g) soaked for 5 minutes. Add the glaze and refrigerate the cake for 8 hours.
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