For every coconut and Oreo cookies lover!
- 200 g millet
- 450 ml almond / coconut milk
- 200 ml canned coconut milk
- 4 spoons of sugar or rice syrup
- juice from 1 lemon
- 275 g Oreo cookies + few for decoration
- 1 tbsp cocoa powder
- 100 g soaked dates
- 100 g nuts (I used a mix of almonds and peanuts
- 1 tbsp coconut oil
Rinse millet under hot water. It will clean the groats and prevent it from bitter taste. Cook it in plant milk with pinch of sugar and salt. I also add 1 spoon of coconut oil for creamier texture.
Prepare two bowls and separate oreo filling from biscuits. Divide biscuits into 2 parts. Place one part to the food processor, add soaked dates, nuts, cocoa powder and coconut oil. Blend together. If too dry – add more coconut oil or water from soaking dates.
Cover your pan (mine was around 26cm) with parchment paper and press the crust to it. Keep it in the fridge.
Once millet is cooked, blend it with lemon juice, sugar (or syrup) adding coconut milk until it’s nice and creamy, but not too liquid.
Pour it on the crust and sprinkle the top with cocoa powder.
Blend second part of oreo cookies and put it on the top of your cake.
Add few oreo’s for decoration and place the cake into the fridge for at least 2 hours – preferable overnight.