Sea Buckthorn Berry Raw Cake
Sour and tangy sea buckthorn berry powder works wonders in this creamy, no-bake cake. Abundant in vitamins, minerals, and antioxidants, the air-drying process preserves the full nutritional profile of sea buckthorn for enhanced health benefits.
Preparation time: about 30 min
Freeze time: 2 hours
Base of Sea Buckthorn Berry Raw Cake:
- 3.5 oz ( 100 g) almonds
- 3.5 oz ( 100g) walnuts
- 3.5 oz ( 100 g) juicy dates (or overnight soaked dates)
- 1 oz ( 2 tbsp) raw cacao powder
- 1 oz ( 2 tbsp) melted coconut oil
- A little bit of salt
- Some drops on orange essential oil
- 7 oz ( 200 g) cashews (soaked overnight)
- 5 tbsp agave syrup
- 2 tbsp lemon juice
- 5.3 oz ( 150 g) coconut milk
- 4 tbsp melted coconut oil
- 1 tbsp vanilla extract
- 3 tbsp buckthorn powder
- 2 tsp agar agar
- 5 tbsp water
- 1 oz ( 30 g) dark chocolate
- 2 tbsp coconut oil
Preparing the Base of Sea Buckthorn Berry Raw Cake:
1. Place all the ingredients into the food processor and blend until well mixed.
2. Press the base into the 20 cm mould and place it into the freezer while making the filling.
Preparing the Filling of Sea Buckthorn Berry Raw Cake:
1. Blend cashews, lemon juice, agave syrup, coconut milk, vanilla extract, and buckthorn powder into the food processor and blend until it's creamy.
2. Bring water mixed with agar agar powder to a low boil and then stir it into the cashew mixture.
3. Then pour the mixture into the base.
For the topping:
1. Melt chocolate and coconut oil and pour over the cashew mixture and then place into the fridge for about 2h.
2. Before serving decorate the cake and sprinkle some Sea Buckthorn powder.
Enjoy!
