(Raw, gluten-free, dairy-free)
The dish diameter about 8 inch or 17 cm
- 1 ¼ cup almonds
- 5 soft dates
- a pinch of sea salt
- 1 ¼ cup cashews (about an hour steeping)
- ¼ cup almond milk (or other milk drink)
- 2 tbsp of manuka-honey + 1 tablespoon of organic honey
- ¼ cup lemon squeezed juice
- 1 tsp bourbon-vanilla
- ⅔ cup melted cold-pressed coconut oil (replace partly or completely with melted cocoa butter if you dislike the taste of coconut)
- 1 ¼ cup blackcurrants
- 1 tbsp manuka-honey + 2 tbsp of domestic organic honey
- 1 tbsp melted coconut oil or cocoa butter
- 1 tsp of bourbon-vanilla
Chop the almonds in a blender into a fine crust. Mix soft dates and salt in. Cut a round piece of baking paper in the bottom of cake mold so that the cake is easier to transfer later. Press the dough firmly on the bottom of the cake mold. Prepare the filling.
Puree all ingredients, except the coconut oil in a blender until smooth thick paste. If necessary, add a little bit of liquid, if the blender is too lazy to agitate the mixture, but keep the mixture as thick as possible. Melt the coconut oil and pour in the blender. Stir the mixture until smooth. Check the taste and add some spices if desired. Pour the mixture into the bottom of the dough onto the cake mold and put the tin in the freezer. Prepare the glaze in the meantime.
Puree the blackberries, honey, vanilla and melt coconut oil/cocoa butter until smooth. Check the taste and add some spices if desired. Take the cake mold from the freezer and pour the glaze on the surface of the cake. Put the cake back in the freezer for about two hours. Take out to room temperature, serve and enjoy!