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!