This latest health conscious treat from Wise Cicada’s raw kitchen has a light, delicate, mousse-like texture, it’s sweet & delicious!
Base: 1 1/2 cup cashews, 1 cup desiccated coconut, 1 Tbsp vanilla extract, 1/2 tsp salt, 3 Tbsp raw cacao powder, 4 Tbsp date paste
Filling: 3/4 cup rice syrup, 2 1/2 cups cashews (soaked for 2 hours), 1/2 cup date paste, 3/4 cup almond butter, 1 cup almond milk, 1 Tbsp vanilla extract, 1/4 cup cacao butter, pinch of sea salt, 2 Tbsp raw cacao powder
Base: Blend cashews in a food processor until it takes on a flour-like texture. Then add all other ingredients, blend and press into a spring form tin evenly. Chill whilst you blend your filling.
Filling: Blend together soaked cashews, date paste, rice syrup, almond milk, vanilla, and salt in food processor until smooth and creamy. Then add the almond butter, cacao butter and blend until combined. Pour mixture into tin form (leaving aside one cup of mixture for the chocolate contrast). Back in the blender add 2 Tbsp raw cacao powder into the remaining mixture and blend to combine. To make the chocolate swirl, gently and slowly pour the chocolate mixture on top of the almond layer from a small height. Then use a spoon or a skewer to create a swirled effect. Freeze the cake overnight, then defrost and decorate to serve. ENJOY