Lemon Lavender Raw Cake with Cashew Cream
Ingredients
- Base
- 3/4 cup (75g) raw walnuts
- 1/3 cup (50g) sunflower seeds
- 1/3 cup (15g) shredded coconut
- 2 Tbsp. melted raw cacao butter
- 4 pitted Medjool dates (80g)
- 3/4 tsp pink salt
- ■ Lemon lavender layer
- 2 cups (240g) raw cashews (soaked 4-6 hours and rinsed)
- 8 Tbsp. melted raw cacao butter
- 1/2 cup (120ml) lemon juice
- 1/2 cup (120ml) coconut cream
- 5-6 Tbsp. maple syrup
- 3 tsp lemon zest
- 1/4-1/2 tsp turmeric
- 3-6 drops edible lavender essential oil (not all of them are food grade)
- 2 pinches of pink salt
- ■ Vanilla cashew cream layer
- 1 cup (120g) Raw cashews (soaked 4-5 hours and rinsed)
- 3 Tbsp. coconut cream
- 3 Tbsp. melted coconut oil
- 2-3 Tbsp. maple syrup
- 2 tsp lemon juice
- 1 tsp vanilla paste
- Pinch of pink salt
Preparation
Pulse every ingredient for the base until well processed but still slightly crumbly
Press the mixture into the base of the silicone mould
In a high speed blender place every ingredient for the lemon layer and blend well until smooth
Add more sweetener and lemon juice if you need
Layer the filling above the base
Freeze them until set
Place all the ingredients for the cashew cream in a food processor or blender and blend well until smooth
If your cream is too thick, add coconut milk or your choice of plant milk as needed to get your desired consistency
Spread the cream over the lemon layer
Freeze it overnight
