Raw Creamy Cherry Cake
cakes + muffinsFor 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.
Photos by me 😉
