Millet Tart with Spices

Even though Christmas is over, the amazing flavors of spices still prevail in my kitchen. Cinnamon, cardamom, cloves, vanilla, cocoa… I love to use these ingredients, especially in winter. This time I used them to prepare a quick, gluten-free cake with a millet-based filling ?

Preparation:

I soaked the dates in boiling water, then drained them, added sunflower seeds, cinnamon, cocoa, egg, and blended until fairly smooth. I pressed the crust mixture into the bottom of a round 26cm cake tin. Then I baked it for about 10-15 minutes at 180°C.

In the meantime, I rinsed the millet under running water and cooked over medium heat. When the groats had absorbed all the water, I poured in the plant based beverage, added the spices and vanilla, and cooked it until soft. I soaked the raisins in boiling water. Next, I blended the cooked millet with coconut paste until smooth and stirred in drained raisins.

I transferred the filling onto the baked and cooled bottom of the cake. I put the cake in the fridge for about half an hour. Then I topped it off with peanut butter and grated dark chocolate, refrigerated the cake overnight. I decorated it with cinnamon sticks before serving ?