Raw Lavender Cashew Cake with A Blackberry Glace
I’ve been making various cake trials lately and came up with this deliciousness; A Raw Lavender Cashew Cake with A Blueberry Glace. It was for a family gathering; my niece's two years old birthday we celebrated this weekend and the cake plate was empty which I consider as a great sign!
I’ve also been working on some other content recently, collecting some of my best sweets recipes and healing tools that I want to share. I have a deep passion for the field of healing and mastering our health and I believe I have gathered some amazing tools and knowledge over the years during my own journey. My aim is to share more about the health aspect of foods and will share my own story soon that I hope will be able to help and inspire others.
This recipe I’m sharing today will make your start of the week even better!! The flavors of the lavender and blackberries goes so well together, and I think it turned out so delicious that I wanted to share with you all.
Bon Appetit!! <3
This recipe makes about 4-6 small ring molds or one medium size. version
60 min + time in the freezer
Raw, vegan, glutenfree, dairyfree, refined sugarfree
INGREDIENTS FOR THE CRUST:
75grams walnuts (grounded into flour)
100gram Deglet nour dates
1 tbsp Maple Syrup
A pinch of sea salt
INGREDIENTS FOR THE LAVENDER CASHEW CREAM LAYER:
2 cups cashew nuts, soaked
½-1 cup of water
½ cup of maple or other sweetener
½-1 cup of Blackberries
2 tsp of lemon juice
1-2 tsp of lavender powder (depending on how much of the flavor you desire)
1 tsp vanilla powder
¼ cup coconut oil (melted)
¼ cup cacao butter (melted)
INGREDIENTS FOR THE BLACKBERRY GLACE:
200grams of blackberries (fresh or thawed)
1/4 cup of maple syrup
1 tbsp sunflower lecithin
To make the crust process the walnuts, dates, sweetener and sea salt in your food processor.
Process until a sticky mass forms.
Press evenly into the bottom of several small molds or one medium size
Set in the fridge or freezer.
For the Lavender Cashew layer process the cashews, maple, lemon juice, blackberries, water and lavender in a highspeed blender until it becomes a creamy smooth consistency
Add then the melted coconut oil and blend
At last add the melted cacao butter and give it a quick stir with the cream. You can also softly whip this up with the cream in a bowl.
Place the Lavender Cashew cream on top of the crust layer and put in the freezer for approximately 2 hour. If this layer is still not firmed up give it a bit longer.
Blend together the blackberries, maple syrup and sunflower lecithin in the blender and pour on top of the cake
Decorate with Fresh Blackberries, flowers or herbs like lemon balm or red sorrel.