Ingredients:
- 2 cups of macadamia nuts, soaked overnight
- 12 pitted dates
- 1 teaspoon of cinnamon
- 3 cups of cashews, soaked for 1-2 hours
- 1 lemon
- 1/2 cup of rice malt syrup, agave syrup or honey
- 1/2 cup of melted coconut oil
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 300g raspberries
- 1/4 cup cacao nibs or dark chocolate bits
Method:
Strain the soaked macadamias and place them in a food processor with 10 of the dates and the cinnamon and mix until a consistent wet crumb is formed - this will be our base of the cake.
Place some baking paper at the bottom of a round cake tin, then pour the mixture into the tin and flatten. Place in the fridge until it is firm.
The next step is to make our cake mixture, start by straining the soaked cashews and place in a food processor with the lemon juice, syrup of your choice, coconut oil, vanilla extract and sea salt.
Mix until nice and creamy.
Pour the mixture evenly onto the cake mixture.
The last step is to organise the raspberry top layer. Start by blending the raspberries and the 2 remaining dates in a food processor until smooth. Pour mixture on top of the rest of the cake and smooth out evenly with a spoon. Sprinkle the cacao nibs or dark chocolate bits on top.
Place the cake in the freezer overnight.
Enjoy xx
For any enquiries please contact me on:
samanthapurvis@hotmail.com
