Ingredients:
1. BASE
- 1 ½ cup raw almonds
- 17 Fresh medjool dates, pitted
- 1/3 tsp Ceylon cinnamon
- Pinch salt
CHOCOLATE LAYER
- 1 cup raw cashews
- ½ cup coconut cream
- 2 tbsp coconut oil, melted
- 5 fresh medjool dates, pitted
- 1 heaped tbsp. cacao powder
- 1 tsp coconut sugar
- 1/3 tsp Ceylon cinnamon
VANILLA LAYER
- 1 cup raw cashews
- ½ cup coconut cream
- 2 tbsp coconut oil
- 2 tsp coconut sugar
- 1 vanilla bean, seeds scraped
- 2 tbsp fresh lemon juice
RASPBERRY LAYER
- 1 cup raw cashews
- ½ cup coconut cream
- 2 tbsp coconut oil
- 1 vanilla bean, seeds scraped
- 1 cup raspberries
- 1 tbsp lemon juice
- 2 tbsp honey, or maple syrup
- 1/3 tsp cardamom powder
Method:
- Place all of the cashews in a bowl and cover completely with water.
- Leave aside to soak whilst making the base for the cake.
BASE:
- Line a large spring-form cake tin with baking paper. In a food processor, blitz the almonds to a fine powder.
- Add the pitted dates, cinnamon and salt and process until well combined and dough like in consistency.
- Transfer the ‘dough’ to your tin and pat down to form an even base for the cake.
- Place the tin in the freezer whilst making the next layer.
For each LAYER:
NOTE: There are 3 layers to this cake: Chocolate, Vanilla and Raspberry. Each layer has the same process but should be made individually.- Firstly, combine all of the ingredients for the chocolate layer in a food processor, and blend until completely smooth. Pour the creamy mixture on top of the almond-date cake base. Use a spatula to smooth it down and ensure levelness. Place in the freezer whilst preparing the next layer.
- Repeat the above steps for the Vanilla layer, then the Raspberry layer. Ensure the food processor is clean before blending each layer.
- Once all three layers are complete, leave the cake in the freezer for at least 4 hours to harden.
- Serve topped with fresh fruit, edible flowers and chopped nuts.
