Raw, Vegan, Gluten Free, Soy Free, Refined Sugar free, GMO Free
200 g soaked cashew nuts
3/4 cup cacao butter, high quality
1/4 cup cold pressed coconut oil
5 tablespoons agave or maple syrup
5-10 ml vanilla extract
big pinch of salt
3-4 tablespoons raw cacao powder
2 teaspoons baobab powder
1 teaspoon camu-camu powder
2 teaspoons fresh lemon juice
50 g raw almonds
40 g raw macadamia
1 tablespoon apricot kernel
2 teaspoons golden raisins
4 pieces of madjool dates
pinch of sea salt
pinch of vanilla powder
1 teaspoon baobab powder
2-3 tablespoons of freeze dried blackcurrant/raspberries
Start by adding all the crust ingredients to the food processor. Mix them until they form a nice crunchy sticky dough.
Using a round deep cake tray, add the whole crust mixture to it and tap it with your hands until it forms a nice bottom layer
Now it's time for the cashew filling. Melt the cacao butter and coconut oil on a bain marie. Add the cashews to your vitamix, add a splash of water and pour the oils in it. Blend, blend blend.
When you reach an almost super smooth texture, stop and add the rest of the ingredients like sweeter, vanilla extract, salt, baobab powder, camu-camu and lemon juice. Blend until it's super smooth and creamy. Taste the mousse and if you like it sweeter, now is the time to add more agave to it.
Store half of the white mousse in the fridge to get thick. Leave the rest in the Vitamix and add the cacao powder. As the cacao powder is bitter, you may add another teaspoon or two of agave or maple. When it's ready, pour the whole mousse over the crust and sprinkle with the freeze dried blackcurrant or raspberries.
Or leave it in the fridge for an hour or so. When it's thick enough, pour the white mousse on top of the black one and leave it in the frige overnight. By the next
morning you'll have the most yummy and healthy cake ever. It's good even for breakfast :)