Cake base:
1/2 cup hemp seed
1/2 cup oatmeal or almonds
1 cup dates
Cream:
2 cups porridge
1 tablespoon lemon juice
1 cup dates
1 - 2 tbsp. coconut nectar (optional)
1 tsp vanilla powder
Himalayan salt pinch
1/4 cup melted coconut oil
1 peeled orange
Water if needed (about 1 1/2 cups)
1 cup raspberries
1 cup mint leaves
Truffles:
1/2 cup dates
1 tbsp. cocoa powder
2 tbsp. melted coconut oil
Cake base:
Pass hemp, oat or almond seeds in a kitchen robot until they become a breadcrumb-like mixture. Add the dates and repeat the process. Pour mixture into cake form and refrigerate.
To make the cream:
Mash all ingredients except mint until smooth. Remove one third of the mixture and spread it on the already made and cooled base. Put back in the fridge. Remove half of the remaining mixture and add the raspberries, mashing with a mixer until you get a smooth pink cream. Spread on the first layer and return it to the refrigerator. Put the rest of the mixture (which you set aside a while ago) back in the mixer together with the mint leaves and mash them. The new layer is applied evenly on the cake.
Leave in the refrigerator for 24 hours.
To make truffles:
Put all the ingredients in your processor and blend. From the resulting mixture, make small balls, sprinkle them with cocoa and decorate the cake with them. You can optionally sprinkle with seeds and chocolate syrup.
With the assistance of Emily von Euw / thisrawsomeveganlife.com
