- 155g Activated Almonds
- 150g Activated Walnuts
- 55g Raw Cacao Powder
- 180g Finely Desiccated Coconut
- 360g Pitted Medjool Dates
- 4 Tbsp Coconut Nectar
- 1 Tbsp Cold-pressed Extra Virgin Coconut Oil
- Himalayan Pink Salt (or celtic sea salt)
- 465g Activated Cashew Nuts
- 3 Tbsp Coconut Nectar
- 80g Raw Cacao Powder
- 375ml Filtered Alkaline
- Water 1 Tbsp Vanilla Powder
- 2.5 cm Knob of Cacao Butter
- 125g Raspberries
- 2 Tbsp Non-GM Soy Lecithin
- Shaved Raw Chocolate (optional)
- Freeze-dried Blood
- Orange Slices (optional)
- 125g Raspberries (to serve)
1. Process all the nutty coconut base ingredients in a food processor until well combined; the mixture should bind to itself when pressed together between your ngers. Press into a 23cm round spring-form cake tin.
2. Put all the lling ingredients in a high-speed blender jug, mising them with a spatula for easy blending. Blend on a high speed until smooth, but for no more than 20 seconds at a time, so you don’t burn out the motor.
3. Pour the lling over the nutty coconut base then gently tap the cake tin onto a hard surface to get rid of any air bubbles. Set in the fridge overnight or in the freezer for at least 4 hours.
4. If serving from the freezer, use a hot knife to ease the cake out of the tin then let the cake sit at room temperature for 15 minutes.
5. Just before serving, garnish with shaved chocolate and freeze- dried blood orange slices, if desired, and top with fresh raspberries.
6. Without the garnishes and raspberries, the cake will keep in an airtight container in the fridge for 5 days, or can be frozen for several months.