This recipe is for a cake I made. It's really nice and not too rich!
1 cup almonds
1 cup desiccated coconut
1 cup walnuts
12 Medjool dates
1/2 cup sultanas
4 tbsp cacao powder
1/8 tsp pink salt
1/2 tsp vanilla
1 tbsp coconut water (or filtered water)
Blend the almonds, walnuts and coconut until they’re smaller chunks, and add every other ingredient and pulse until they come together and form into a dough ball.
Measure out 2 cups of the mixture, and use a — springform pan to press the base onto (use baking paper to line the bottom with if it’s a circle shape). Reserve the extra 1 cup of mixture, add in 2 tbsp of goji berries and roll it into 16 smaller “bliss balls”. Leave the balls to set in the fridge, alongside the base of the cake.
3 cups cashews, soaked overnight and rinsed in cold water
1/2 cup coconut water
1/2 - 2/3 cup coconut nectar (depending on your preference on sweetness)
2 tbsp lemon juice
1 tsp vanilla powder
1/8 tsp pink salt
1/3 cup coconut oil, melted
1 tsp rose water
In a high-speed blender, blend all ingredients except for the coconut oil, gradually building up the speed to high and blend until the cashews break down and the consistency is smooth. Add the melted coconut oil while the blender is on high speed and keep blending until it’s blended completely into the mixture. Note; blend the mixture for 30 seconds on high speed at a time, and stop, to ensure the blender doesn’t overheat.
Separate into two evenly measured out mixtures -
Leave half in the blender, and place the other half into a large mixing bowl.
White Chocolate Rose Layer:
Mix in 4 tbsp coconut yoghurt/cream with the vanilla mixture
2 tbsp rose water
2 tbsp melted the cacao butter
4 fresh strawberries, cut into 1cm cubes
- Melt the cacao butter in a glass bowl over warm water and measure out 2 tbsp to add to the vanilla mixture. Stir in the chopped strawberries, and pour the mixture onto the base of the cake. Set in the freezer.
2 cups fresh or thawed strawberries (if frozen, left out for half an hour)
2 tbsp melted coconut oil
- Blend both ingredients into the original mix until they are incorporated well.
Pour onto the first layer and smooth on top.
Place in the freezer to firm up, for at least 4 hours before slicing. After 1 hour of being in the fridge, place the bliss balls around the edge of the cake. Before slicing the cake, let the cake defrost for half an hour, or just until you can get the perfect slice!