Makes 1 medium-sized round cake
- ½ cup (160g) almonds, roughly ground
- 2 tablespoons coconut oil
- Splash of maple syrup
- 2-3 dates, soaked in hot water for 10 minutes
- 1½ cups (215g) soaked cashews*
- ½ cup (125ml) and 2 tablespoons water, filtered
- ½ cup (125ml) and 2 tablespoons maple syrup
- ½ cup (125ml) coconut oil
- 1 teaspoon vanilla
- ¼ teaspoon Himalayan salt
- 1 cup (90g) raw cacao powder
Step by step
To make the crust, combine nuts, coconut oil, syrup and dates until thoroughly combined. You can do this by hand or in a high-speed food processor. Press into a cake tin and refrigerate or freeze for up to 1 hour.
To make the filling, finely grind the cashews in a high-speed food processor. Then blend with all remaining ingredients until very smooth.
Pour mix over cold base. Cover or seal cake on a flat surface for about 2 hours or until very firm.
* Soak cashews in 500 millilitres of filtered water with 1 tablespoon of apple cider vinegar for a minimum of 2 hours and up to 6 hours. Then rinse thoroughly with fresh water. This will increase the digestibility of the nuts and remove any moulds and mycotoxins.
NOTE: This recipe makes a 5-centimetre-deep cake. Simply double all ingredients and layer on top of each other for a double-decker cake.
Images and recipe from by Jennifer Leckey & Judy Moosmueller (PACO Branding & Design, $24.95).