Kumquat Cake with Almond Base
Ingredients
Base
- 1 cup almonds
- 3/4 cup dates
- 1/4 cup dried golden-berries
- 1/4 cup hemp seeds
- 2 TBSP cacao powder
- 1 TBSP coconut oil
Chocolate layer
- 1 cup cashews (soaked for 3-4 hours or overnight)
- 4 TBSP maple syrup
- 1 cup cacao butter
- 2 TBSP almond milk
- 1/4 cup cacao powder
Orange cream layer
- 2 cups cashews (soaked for 3-4 hours or overnight)
- 3 TBSP maple syrup
- 1 can organic coconut cream
- juice 1 orange
- 2 TBSP coconut oil
- 6 drops orange essential oil *
Preparation
For the base, break down the almonds in a food processor until they are a fine crumb.
Add the rest of the base ingredients and blitz again until they are crumbly and sticky.
Press down evenly onto the base of a cake tin and set aside.
For the chocolate layer, melt down the cacao butter over low heat.
Add all the rest of the ingredients in a high-speed blender and blend until as smooth as possible.
Pour in the melted cacao butter and blend again.
Pour the mixture over the base and place in the freezer to harden.
In the meantime, make the orange layer.
For the orange layer, place all the ingredients in the blender and blend until smooth.
Once the chocolate layer has hardened slightly, pour over the orange cream layer and smooth it out as best as possible.
Place back in the freezer to fully set for about 4 hours or overnight.
Decorate with kumquats or goldenberries, slice and enjoy.
