PEANUT CACAO CAKE
CRUST:
250 grams dates
150 grams peanuts
100 ml raw cacao
PEANUT CARAMEL:
250 ml coconut cream
100 ml coconut sugar
350 grams peanut butter
2 ts pink salt
CHOCOLATE CREAM:
200 ml raw cacao
50 grams dates
75 ml coconut sugar
50 ml agave syrup
225 ml coconut cream
50 ml coconut oil
1 ts salt
INSTRUCTIONS
1. Blend the crust and push into a cake tin - freeze for 30 min
2. Blend all peanut caramel ingredients and put on top of crust - freeze for 1 hour
3. Blend all chocolate cream ingredients and layer on top of caramel + sprinkle cacao nibs and peanuts
FREEZE FOR 3 HOURS AT LEAST
CUT - EAT
BERRY CREAM CAKE
CRUST
200 grams almond
150 gram dates
50 grams cranberries
CREAM
350 grams soaked cashews
300 ml coconut cream
100 ml agave syrup
400 g forest berries/blueberries/raspberries + 2 tbs coconut sugar, blended and sifted
100 ml coconut oil
1 tsp vanilla bean powder
INSTRUCTIONS
1. Blend the crust and push into a cake tin - freeze for 30 min
2. Blend all cashew cream ingredients, split the cream into 2 bowls
3. Pour half of the cream over the crust - freeze for 30 minutes
3. Blend the other half of the cream and berry puré and pour over the vanilla cream
FREEZE FOR 3 HOURS AT LEAST
CUT - EAT
OATMEAL CHOCOLATE CHIP COOKIES
200 ml oat flour
250 ml oats
100 ml coconut sugar
100 ml coconut oil
50 ml agave syrup
5 drops stevia
80 grams 85% cacao dark chocolate
2 tbs linseeds + 6 seeds
1/2 ts baking powder
1/2 ts baking soda
a pinch of salt
1. Mix all the dry ingredients
2. Melt coconut oil and mix with agave and linseeds + water
3. Mix dry + wet
4. Makes about 16 cookies
5. Bake for 10 minutes on 175ºC
6. Let rest for 10 minutes and enjoy
RAW TIRAMISU
CRUST
200 grams almonds
200 grams dates
5 tbs raw cacao
1 tbs ground coffee
CREAM
300 grams raw soaked cashews (soak for 8 hours)
300 ml coconut cream
1 ts vanilla bean powder
150 ml agave syrup
100 ml coconut oil
CACAO CREAM: half of the cream + 5 tbs cacao
COFFEE CREAM: half of the cream + 2 tbs ground coffee
CHOCOLATE DECORATION:
4 tbs coconut oil
4 tbs raw cacao
3 tbs agave syrup
pinch of salt
INSTRUCTIONS
1. Blend the crust and push into a cake tin - freeze for 30 min
2. Blend all cashew cream ingredients, split the cream into 2 bowls
3. Blend all half of the cream + 5 tbs cacao, and the other half with 2 tbs ground coffee
4. Put the cacao cream on top of the crust - freeze for 1 hours, and put the coffee cream on top - freeze again
5. Melt coconut oil and mix in the rest of the ingredients - pour over completely frozen cake
FREEZE FOR 3 HOURS AT LEAST
CUT - EAT