Instructions

Crust

Line the base of a 16 cm spring form cake tin with baking paper.

Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Add them to the food processor along with coconut oil and cacao powder. Process until mixture sticks together. Adjust sweetness.

Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly.
Place in the fridge.

White filling

Drain the cashews and place them in a blender. Add all the other ingredients: agave, cacao butter, coconut oil, lemon juice, coconut cream. Blend on high speed until mixture becomes completely smooth and creamy. Put the filling in a bowl and set aside.

Maqui berry filling

Drain the cashews and place them in a blender. Add all the other ingredients: agave, coconut oil, lemon juice, coconut cream, maqui berry powder. Blend on high speed until mixture becomes completely smooth and creamy. Put the filling in a bowl and set aside.

Chocolate filling

Melt chocolate with coconut oil in a small pot over low heat.

Drain the cashews and place them in a blender. Add all the other ingredients: agave,Β  coconut oil, coconut cream, lemon juice, cacao powder and melted chocolate and coconut oil. Blend on high speed until mixture becomes completely smooth and creamy.

If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative. Put the filling in a bowl and set aside.

Assembling cake

Pour the fillings onto the crust one at a time and smooth with a spatula or alternate tablespoons of white chocolate, dark chocolate, and maqui berry filling. In between the layers you can add some fresh or frozen raspberries.

Place the cake in the fridge overnight to firm or in the freezer for a couple of hours.

Decorate with white and dark chocolate bliss balls, goji berry white chocolate bark…

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