💥INGREDIENTS:
Recipe: 20cm (8”) tart tin with removable bottom
👉Base:
(Dry)
50 g gluten free oats
90 g raw almonds (preferably activated)
2 Tbsp. sunflower seeds
2 Tbsp. raw cacao powder
1/8 tsp pink salt
(Wet)
5 pitted soft Medjool dates (100g)
2 Tbsp. melted cacao butter
👉Chocolate layer:
100g raw cashews (soaked 4-6 hours and rinsed)
1/2 cup (120ml) coconut cream
3 Tbsp. melted raw cacao butter
3-4 Tbsp. maple syrup
2 Tbsp. + 2 tsp raw cacao powder
1/8 tsp pink salt
👉Beetroot & Orange layer:
100g raw cashews (soaked 4-6 hours and rinsed)
1/4 cup (60ml) coconut cream
1/4 cup (60ml) fresh orange juice
4 Tbsp. maple syrup
3 Tbsp. melted raw cacao butter
2 Tbsp. fresh beetroot juice (I juiced beetroot stems)
1 Tbsp. lemon juice
Pinch of pink salt
👉Method:
1. Place every dry ingredient for the base in a food processor. Process well until it reaches the consistency of flour.
2. Add every wet ingredient into the food processor and process until combined well.
3. Press the mixture against the sides and the bottom of the tart tin.
4. Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
5. Repeat the same process for the beetroot & orange layer. Freeze it over night.
6. Take out the cake from the tin and garnish with your choice of fruit.
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