Raw Apricot Cake


For the base

1 cup brazilian nuts (or any other nuts you have)

1 cup dried apricots (soaked for 2 hours)

2 teaspoons of vanilla

3 tablespoons of raw coco powder

2 tablespoons of cacao butter

Blend the dried apricots with half a cup of water – blend till you make a paste.  Add all the other ingredients except the cacao butter – add it at the end. Mold it into the cake tin.

 For the cream

1 cup cashews (soaked for 2 hours)

1 cup dried apricots (make the same paste as for the base)

1 cup fresh apricots

2 teaspoons of vanilla

Pinch of himalayan salt

1 teaspoon agar agar*

Agava (I didn’t have agava so I used honey)

*Agar agar is a great substance to help your cake stay in one place. It’s like gelatine, except it’s natural made out of sea algae. You mix 1 teaspoon of agar agar with 1 dcl water or apple juice, mix it all the time while boiling for a few seconds. Leave it to cool down a bit.

Blend the apricot paste and every other ingredients. Add agar agar last blend just for a few seconds. Pour into the cake tin and refrigerate through the night.

For decoration you can mix cocoa butter, cocoa powder and agava. Pour it over the cake.

Photographer Žiga Zupančičziga.zup@gmail.com

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