Instructions

Crust

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

Place almonds, coconut chips and rolled oats 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, lemon juice, and maqui 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.

dsc_1137-a

Place in the fridge.

Raspberry layer

Drain the cashews and place them in a blender. Add frozen raspberries, lemon juice, and agave nectar. Blend until the mixture starts to come together. Now add 2 tablespoons of coconut oil and blend on high speed until it becomes completely smooth and creamy.

Pour your raspberry filling on top of the base.

dsc_1172-d

Put the cake in the freezer until you prepare mixed berry filling.

Mixed berry layer

Drain the cashews and place them in a blender. Add frozen mixed berries, lemon juice agave nectar and ½ teaspoon maqui powder and blend until it all starts to come together. Add coconut oil and blend on high speed until mixture becomes completely smooth and creamy.

Pour mixed berry filling on top of raspberry filling.

dsc_1192-d

Put the cake in the freezer until you prepare mango filling.

Mango layer

Drain the cashews and place them in a blender. Add all the other ingredients: diced mango, a pinch of turmeric (optional), coconut oil, agave, lemon juice. Whiz on high speed until completely smooth.

Pour mango filling on top of mixed berry filling.

dsc_1216-c

Put the cake in the freezer until you prepare maqui berry filling.

Maqui berry layer

Drain the cashews and place them in a blender. Add all the other ingredients: maqui powder, coconut oil, agave, lemon juice. Blend on high speed until completely smooth.

If the mixture is too thick add 2-3 tablespoons of almond milk or any other alternative. Pour maqui berry filling on top of mango filling.

dsc_1253-b

Place the cake in the freezer to set for at least couple of hours or best leave it in the fridge overnight.

Chocolate topping

For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.

Drizzle the chocolate mixture over your cake and sprinkle with dried raspberries.

Store in the fridge or in the freezer. If the cake was in the freezer let it thaw for 20 minutes before serving.

dsc_0237-b

Print Friendly
Share