Triple Layer Raw Berry Cake
Ingredients
- 3/4 cup raw almonds
- 3/4 cup shredded coconut
- 1/3 cup buckwheat grouts
- 3/4 cup soft dates
- 3 tsp maple syrup
Cacao layer
- 1 cup cashews, soaked for 4 hours, drained and rinsed
- 1/4 cup pure maple syrup
- Pinch salt
- 1/4 cup cacao butter, grated and melted double boiler style
- 1/4 cup raw cacao powder
- 1/3 cup full fat coconut milk
- 1 1/2 tsp vanilla extract
Blueberry layer
- 1 cup cashews, soaked for 4 hours, drained and rinsed
- 1/3 cup pure maple syrup
- 1/4 cup cacao butter, grated and melted double boiler style
- 1/2 cup blueberries
- 1/3 cup full fat coconut milk
- 1 1/2 tsp vanilla extract
Raspberry lemon layer
- 1 cup cashews, soaked 4 hours, drained and rinsed
- 1/4 cup pure maple syrup
- 1/4 cup cacao butter, grated and melted
- 1/2 cup raspberries
- 1/4 cup full fat coconut milk
- 2 Tbsp fresh lemon juice
Preparation
Soak the cashews for all layers for 4 hours, then drain and rinse
Grate and melt the cacao butter for each layer using a double boiler method
Blend the base ingredients (almonds, coconut, buckwheat grouts, dates, and maple syrup) until well combined, then press the mixture firmly into the base of a cake tin
For the cacao layer, blend all cacao layer ingredients until smooth, then pour over the prepared base
For the blueberry layer, blend all blueberry layer ingredients until smooth, then carefully pour over the cacao layer
For the raspberry lemon layer, blend all raspberry lemon layer ingredients until smooth, then pour over the blueberry layer
Chill the entire cake in the refrigerator for at least 4 hours or until set
