The ideal dessert for chocolate fans and for when sweet cravings hit. It's a kind of combination of cake, cheesecake and ice cream, hence the name semi-fried.

A vegan recipe, which makes two small cocoa semi-colds.

Bottom layer:

8 tablespoons (150g) of natural cashew butter (see note*);

1 tablespoon (15g) melted coconut oil;

2 tablespoons (10g) cocoa powder (raw or skimmed);

4 tablespoons (40g) coconut sugar;

1 tablespoon (10g) buckwheat flour (or oat flour);

1 tablespoon of water;

A bit of salt.

Top layer:

8 tablespoons (150g) of natural cashew butter (see note*);

1 tablespoon (15g) melted coconut oil;

Juice of 1/2 lemon (about 2 tablespoons);

2 tablespoons (40g) agave syrup;

1 tablespoon (10g) coconut sugar;

1 teaspoon (4g) lucuma powder (optional; gives a vanilla flavor).

Preparation method:

In a bowl, mix all the ingredients from the bottom layer well and divide the mixture into two equal parts;

Place each of the halves in two small round molds (about 10 cm in diameter) lined with cling film and spread evenly on the bottom using a spoon or spatula;

Place both molds in the freezer for 10-15 minutes;

Meanwhile, in the same bowl, mix all the ingredients in the top layer well;

Remove the molds from the freezer and pour the second mixture over the bottom layer, spreading well to the edges of the mold;

Put it back in the freezer, this time for at least 2 hours;

Remove from the freezer 15 minutes before serving and sprinkle with cocoa powder;

To reserve, place the semi-colds in the refrigerator.

Note: if you don't have cashew butter, you can make it at home. Simply toast the cashews in a frying pan or in the oven for 10-15 minutes at 170º C, place them in a high-power chopper or food processor and grind, taking a few breaks to loosen the cashews stuck in the corners with the help of a salazar. . Once the texture is creamy, the natural cashew butter is ready.

This recipe is by Inês Pais.