Raw Creamy Cherry Cake

cakes + muffins 21. 1. 2020

For decorating you can use chocolate nibs or blend cherries for a few seconds with a bit of lemon juice and agava and pour it over the cake.

Base
1,5 cup almond pulp*
1 cup brazilian nuts (or any other nuts you have)
1 cup dates (soaked for 4 hours)
2 tsp vanilla
4 Tbsp raw coco powder
4 Tbsp agava, Cherries

Cream
1 cup Irish moss*
1 cup almond milk
1 cup soaked dates (soaked for 4 hours)
3 tablespoons almond butter
2 tsp vanilla
1/2 cup of soaked cashews
1/2 cup of coconut oil, Agava

For the base

*Blend a cup of almonds with 2 cups of water, squeeze it through a dry kitchen towel. This way you will make the almond milk, the pulp will stay in the kitchen towel.

Blend the dates into a paste with half a cup of water. Add all the other ingredients and blend. Mold it into the cake tin and on top add cherries.

For the cream

*Wash the Irish moss in at least 10 times, than leave it soaking in the water over night. Take the Irish moss out of the water and blend it with 1 cup of almond milk, until we get a smooth cream.

Add the soaked cashews and blend. Add everything except the coconut oil.When you have a smooth cream, add the oil and butter and blend just for a few seconds. Pour into the cake tin and refrigerate through the night.