Sweet and fresh raw birthday cake,
also perfect for weddings and other anniversaries. Enjoy!
Base
300ml almonds
15 medjool dates
1 tsp sea salt
1 tsp vanilla powder
Filling
550ml cashew
450g mango (fresh or frozen)
4 cm fresh ginger
50ml lemon juice
100ml agave syrup
50ml cacao butter (melted)
2 tbsp coconut oil
Physalis for decoration.
In a food processor, mix together the
ingredients for the base until it sticks together. Press out the base evenly in
a springform pan. Put in the fridge to set. In a blender, mix together all
ingredients for the filling. Mix well until smooth (this can take 5-10
minutes). Pour the mix on top of the base in the springform pan, cover with
plastic and let it set overnight in the fridge, or put in the freezer for a few
hours. If the cake has been in the freezer, take it out at least one hour
before serving. Decorate with fresh physalis.
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