Ingredients:
Base1/3 cup buckinis (ground to a flour)
1/4 cup blanched almond meal
1/4 cup shredded coconut
1 heaped tbsp Cacao Powder
2 tbsp ’sweet’ Cacao Nibs
6 medjool dates●
Pinch Peruvian Pink Salt
Dash of filtered water
●Soak in warm water for a few minutes to allow to soften
Chocolate layer
1/2 cup cashews (soaked 3-6 hours)
1/4 cup coconut cream
2-3 tbsp Cacao Powder
1-2 tbsp coconut nectar
1 tbsp melted Cacao Butter
Coconut layer
1/2 cup cashews (soaked 3-6 hours)
1/4 cup coconut cream
1 tbsp coconut nectar
1 tbsp shredded coconut
1 tsp coconut oil
1-2 tbsp almond milk
3/4 tsp vanilla bean paste
3/4 tsp mesquite powder
Pinch Peruvian Pink Salt
Berry layer
1/2 cup cashews (soaked 3-6 hours)
1/4 cup coconut cream
3/4 cup frozen strawberries or raspberries
1 tsp Maqui or Acai Powder
1 tsp lucuma powder
Method:
1. Place buckinis in a food processor (we use a vitamix) and blend until ground
2. Add in all other ingredients for the base and blend until smooth
3. Press into the base of a greased● and lined spring form cake tin(s)
4. Place in the freezer while you prepare the chocolate layer
5. Clean the blender and then add in all ingredients for the chocolate layer, blend until smooth (this takes a few minutes)
6. Pour on top of the base and return to freezer
7. Again, clean the blender and add in all ingredients for the coconut layer, blend until smooth
8. Once the chocolate layer has set, pour the coconut layer on top and return to freezer
9. Finally, add in all ingredients for the berry layer and blend until smooth
10. When the coconut layer has set, pour the berry layer on top
11. Return to freezer and allow to set for 3-4 hours or overnight
12. Place in the fridge an hour or so before serving
13. If desired, refer to our basics for the choc-tahini sauce recipe to drizzle on top of the cake
14. Top with fresh berries and serve
●Lightly grease with coconut oil
Power Superfoods thanks Jen & Hannah from @healthsynergy for this fantastic recipe and image.
