Ingredients for the base:
·1/4 cup oat flour
·1/2 cup ground cashew nuts
·2 tablespoons cocoa powder
·2 tablespoons maple syrup
·1/2 teaspoon vanilla extract
·3 tablespoons water
·1 teaspoon lemon juice
·pinch of salt

fresh raspberries to arrange in the middle of the cakes

Ingredients for mousse:
·1 cup of cashew nuts
·1/4 cup coconut oil
·1/4 cup cocoa powder
·6 tablespoons maple syrup
·1/2 cup water
·1 tablespoon grated fresh ginger
·1/2 teaspoon ginger powder
·1 teaspoon lemon juice
·2 teaspoons tamari
·pinch of salt

Ingredients for decoration:
·1/2 cup raspberries
·1 tablespoon maple syrup
·1 teaspoon lemon juice

Substrate preparation:
In a large bowl, mix all the ingredients well and divide the mixture into 4 parts.
Place 4 metal rings about 7 cm wide and at least 5 cm high on the dehydrator foil.
Press the divided mixture into molds and dehydrate at 45°C for 2 hours.
After that, remove the foil and rings and continue to dehydrate them on the mesh shelf of the dehydrator for another 8 hours.

Preparing the mousse:
Blend all ingredients in a blender on high speed until you get a smooth, uniform mixture.

Making decorations:
Blend the ingredients well in a blender on high speed and then spoon the mixture onto the dehydrator foil into the desired shapes.
Dehydrate for 24 hours at 45°C, then remove the foil and dehydrate on the mesh shelf of the dehydrator for another 24 hours until crispy.

Serving:
Place the base on a plate and place a metal ring around it.
We recommend lining the inside with baking paper to make it easier to remove at the end.
Arrange the raspberries on the base and spread 1/4 of the chocolate mousse over them.
Repeat the process for the other 3 cakes.
Before removing the metal ring, place them in the freezer for about 10 minutes to firm up the chocolate mousse.
Decorate with crunchy raspberry decorations!