This recipe was sent to us by the fabulous Emma Lane, N.D.! She has a wonderful business called integrative health, over in the UK and she teaches all over the world! HERE is a link to her website to check her out.
Recipe by Juliette Bryant
Serves: 12 slices / large cake
Ingredients for base:
- 1 cup almonds, soaked for an hour and then drained
- 1 cup mixed seeds e.g. pumpkin, sunflower, hemp
- ½ cup of walnuts
- ¼ cup raisins or incan berries
- ¼ cup goji berries
- ¼ cup dried cranberries
- 1 cup pitted dates
- 1 tablespoon maple syrup
- ½ teaspoon ground cinnamon
- ½ teaspoon mixed spice
- 1 tablespoon grated orange zest
Ingredients for the topping:
- 3 tablespoons of melted coconut butter
- 1 cup cashews, soaked for 30 minutes and then drained
- ½ tin coconut milk
- 1 teaspoon grated orange zest
- 1 teaspoon ground cinnamon
- 3 tablespoons maple syrup or agave nectar
- ½ teaspoon vanilla extract or vanilla pod extract
For the base:
Place the seeds and nuts into a food processor and blend until it has broken down into a biscuit like consistency. Add the remaining ingredients for the base and blend until all the fruit is broken down and you have a dough like consistency. Pour into a silicon mould or loose bottomed cake tin and press down firmly with the back of a wooden spoon to make a firm base. Place in the freezer whilst you make the topping.
For the topping:
Place the cashew nuts, coconut butter, maple syrup and coconut milk into the food processor and blend until creamy. Add the vanilla, cinnamon and orange zest and re-blend until all mixed in. Pour the mixture over the base and spread out evenly. Place the cake in the freezer to set for approximately 30 minutes.
The cake can be kept in the freezer covered until the day you want to eat it. Take it out of the freezer 1 hour prior to eating and leave it to defrost. Serve the cake chilled with some grated orange zest.