Strawberry- and chocolate raw cake

Bottom layer:
1 cup almonds (soaked in water for 1-2 hours)
1 cup pecans (soaked in water for 1-2 hours)
1 cup dates (soaked in water for about 30 minutes)
1/2 cup dried apricots
200 gr dark chocolate
1 tbsp orange zest (from an organic orange)
1/2 tsp organic vanilla (powder)
a little sea salt

Method:
1. Rinse the almonds and nuts well with water and put into a food processor or a blender. Grind coarsely. If you neither have a food processor or a blender you can cut it manually with a knife.
2. Chop the dates, apricots and chocolate coarsely. Put in the food processor or blender along with the rest of the inredients. Mix everything coarsely. If you don’t have a food processor or a blender you can mix this in a bowl but you may have to chop the dates and apricots very finely so everything will stick well together.
3. Put the mix in a big round mold. Press it well (e.g. with a fork).
4. Put the mold in a freezer while the filling is made.

Filling:
1 cup cashews (soaked for 1-2 hours)
3 cups strawberries
1/4 cup maple syrup
1/4 cup coconut oil, at room temperature
1/4 cup coconut milk
2 tsp organic vanilla (powder)
a little sea salt

Instructions:
1. Rinse the cashews with water and put into a powerful blender.
2. Put the strawberries in the blender.
3. Put the rest of the ingredients in the blender. Mix everything until the mix is very smooth
4. Take the mold from the freezer. Pour the mix over and put back into the freezer.
5. In about 2 hours or so the cake should be thick enough. It’s best to keep the cake in the freezer overnight but then it has to stand a little bit before cutting it.


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