A beautiful, moist gluten-free cake recipe with nuts, chocolate and berries flavours, wonderful for tea time.
Ingredients:
FOR THE BASE:
|
Nutty Delights Medjool Dates |
240g |
|
Nutty Delights Almond flour |
120g |
|
Nutty Delights Pecans, Walnuts and Hazelnuts |
70g |
|
Coconut Oil |
3tbs |
|
Salt |
AS per your Taste |
FOR THE LAYERS:
|
Nutty Delights Cashews |
300g |
|
Lemon Juice |
2tbs |
|
The grease part of a tin of coconut milk + the water of the tin |
2tbs |
|
Coconut Oil |
130g |
|
Agave Syrup |
6tbs |
|
Salt |
AS per your Taste |
|
Dark Chocolate |
70g |
|
Berries |
100g |
Now Recipe:
We remove the pit from the dates, then we soak the dates in water for 15 min. We put all the ingredients of the base together in a blender with the dates. Then we put the mixture on a cake mold.
For the layers:
we put the cashews soaking in water for 1 hour. Then we put them on the blender with the lemon juice, agave syrup, salt, coconut milk, and coconut oil.
We separate the mixture into 2 separate bowls.
1 bowl we are going to mix with melted dark chocolate, and in there another bowl we are going to mix it with berries on the blender to get a pink colour.
After that we put the first layer of the mixture with chocolate on the cake mold, then we leave it in the freezer for an hour. After an hour we add the pink layer, decorate the top with more berries and lemon, and put it back on the freezer.
For video tutorial click here
