Recipe by Zelenarium - a blog about delicious and healthy things
INGREDIENTS FOR A 20cm ROUND MOLD :
FOR THE SUBSTRATE:
- 1 CUP OF ALMONDS
- 6 DATES
- 20 G COCONUT BUTTER
- ON THE TOP OF A TSP OF VANILLA POWDER
FOR WHITE CHOCOLATE CREAM:
- 2 CUPS OF CASHEW NUTS
- 60 ML LEMON JUICE
- 60 ML HONEY
- 50 G COCONUT BUTTER
- 60 G COCOA BUTTER
- 1/2 TSP VANILLA POWDER
- A Pinch of Salt
FOR THE RASPBERRY DRESSING:
- 250 G RASPBERRIES
- 3 TBS HONEY
- 60 G COCOA BUTTER
PREPARATION :
SUBSTRATE:
Remove the ring from the cake tin and place baking paper on the base. Replace the ring, tighten it and cut off the excess baking paper. This will give you a non-stick base for the cake base.
Remove the pits from the dates and cut them into smaller pieces.
Melt the cocoa butter in a dehydrator at 46 degrees Celsius or in a water bath.
Blend the almonds and vanilla powder in a food processor, but not completely to the texture of flour, but a little coarser. Add the dates and mix until completely combined. Finally, add the melted cocoa butter and mix until it starts to stick.
Press the base well into the mold with your hands and place in the refrigerator until you finish the cream and topping.
WHITE CHOCOLATE CREAM:
Soak the cashews in water for 2 hours beforehand, then rinse and drain them.
Melt the cocoa and coconut butter in a dehydrator at 46 degrees Celsius or in a water bath.
Place all the cake ingredients, except cocoa and coconut butter, in a blender and blend until smooth.
Finally, add the cocoa and coconut butter and blend some more. Pour the cream from the blender into a bowl and keep in a warm place until you finish blending the raspberry topping.
RASPBERRY DRESSING:
If you use frozen raspberries, thaw them well beforehand, let them be at room temperature, so that the cocoa butter does not solidify when mixing.
Melt the cocoa butter in a dehydrator at 46 degrees Celsius or in a water bath.
First, blend all the ingredients for the topping in a blender, except for the cocoa butter. Then add the cocoa butter and blend some more.
Pour the white chocolate cream in parallel with the raspberry topping. Finally, mix a little with a fork to get a mottled cake.
Place in the freezer for 2-3 hours. If you are going to keep the cake in the freezer, always take it out to room temperature half an hour before serving.
RECIPE BY ZELENARIUM