Base: Place all the ingredients into the food processor and blend until well mixed.
Press the base into the 20cm mold and place it into the freezer while making the filling.
Filling: Blend cashews, lemon juice, agave syrup, coconut milk, vanilla extract, and buckthorn powder into the food processor and blend until it's creamy.
Bring water mixed with Agar Agar powder to a low boil and then stir it into the cashew mixture. Then pour the mixture into the base.
For the topping melt chocolate and coconut oil and pour over the cashew mixture and then place into the fridge for about 2h.
Before serving decorate the cake and sprinkle some Sea Buckthorn powder.
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Nutritious sea buckthorn powder is a good source of vegan omega 3, it is also rich in beta carotene and high in fiber. This powder is the next best thing to fresh organic sea buckthorn – it tastes and smells like fresh berries, refreshingly sour and energizing.