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RAW SUPERFOOD CAKE

Monday, October 22, 2018

RAW SUPERFOOD CAKE 

BASE:

1/2 cup of raw almonds (or use native macadamia nuts)

1/2 cup of soft Medjool dates

1/2 cup of NATIF Wattleseeds soaked for 1 hour with 1/4 cup of boiling - strained.

1/4 teaspoon of Australian sea or lake salt 

FILLING:

1 1/2 cups of raw cashews soaked for at least 5 hrs or overnight with the juice of 2 lemons

1/3 cup of raw coconut oil, melted

1/3 cup of raw honey or agave syrup

1 cup of raspberries (or thawed frozen)

2 Teaspoons of NATIF Kakadu Plum

TOP:

Strawberries & berries (or better still, add some NATIF whole freeze dried Riberries)

1/2 tsp NATIF Davidson Plum

 

METHOD:

Blend in a food processor the nuts and dates for the base until the mixture holds together.

Spread out into a 7inch spring-form baking pan (line the bottom with baking paper)

Press the mixture down and compact the base evenly.

Warm the coconut oil and honey and whisk to combine.

In a clean food processor add the filling ingredients (including the melted coconut oil and honey) and blend all until smooth and creamy.

Use 2/3 of the mixture to spoon it over the crusty base until evenly spread out.

With the remaining mixture add the rasberries and NATIF Davidson Plum and blend again until smooth. Add this mixture over the top of the first filling as the third layer.

Place your raw cake in the freezer until solid.

Take it out of the freezer 30 minutes before serving.

Top it with fresh fruit and serve.