A delicious raw cake, boosted with adaptogenic herbs, Tocos and Bio-Active Honey. A cake that will feed you body, heart and soul. Free from refined sugars, gluten, dairy and eggs, and full of nutrition and goodness.
Raw Coffee & Caramel Cream Cake
IngredientsCrust:1 cup almonds ⅔ cup walnuts, macadamias or desiccated coconut 10 pitted medjool dates 1 tbsp. coconut oil 1 tbsp. ground coffee 1 tsp. Sun Potion Yin Power Pinch of sea salt Filling:2 cups cashews, soaked for 2-4 hours 1 cup full-fat coconut milk ⅓ cup Sun Potion Bio-Active Honey ⅓ cup melted coconut oil 2 tbsp. hulled tahini 2 tbsp. coconut sugar ⅓ cup almond milk or water 2 tsp. Sun Potion Tocos (Rice Bran Solubles) ¼ tsp vanilla bean powder Pinch of sea salt |
MethodLine a round cake tin with baking paper and set aside. To make the crust, add all ingredients to a food processor and blend until everything is well combined, and the dough sticks together when you press it between your fingers. Press the dough out into the lined tin. Use the backside of a tablespoon to even out the surface. Set aside. Add all ingredients for the filling to a high speed blender. Blend until you get a smooth, creamy batter. Add a little more water if needed to blend. You want the mixture to be thick, yet pourable. Spread the cashew cream on top of the crust. Let the cake set in the fridge for at least 6 hours. Remove the cake from the tin while it’s still frozen. Decorate with edible flowers or fresh fruit and berries. |
