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Creamy Sea Buckthorn Raw Cake

LOOV Creamy Sea Buckthorn raw cake

Creamy Sea Buckthorn Raw Cake

 

Preparation time: about 30 min
Freeze time: 2 hours

 

Base:

  • 100g (3.5 oz) almonds
  • 100g (3.5 oz) walnut
  • 100g (3.5 oz) juicy dates (or overnight soaked dates)
  • 2 tbsp (1 oz) raw cacao powder
  • 2 tbsp (1 oz) melted coconut oil
  • a little bit of salt
  • some drops on orange essential oil

 

Filling:

  • 200g (7 oz) cashews (soaked overnight)
  • 5 tbsp agave syrup
  • 2 tbsp lemon juice
  • 150g (5.3 oz) coconut milk
  • 4 tbsp melted coconut oil
  • 1 tbsp vanilla extract
  • 3 tbsp buckthorn powder
  • 2 tsp agar agar
  • 5 tbsp water

 

Topping:

  • 30g (1 oz) dark chocolate
  • 2 tbsp coconut oil

 

 

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.

Enjoy!

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