This is a favourite recipe of mine, I tend to find that raw cakes can be very dense and are often hard to digest due to their high nut and fat content. It can be a lot of work for the digestive system and its important not to consume too many nuts, although they provide multiple health benefits they are also very high in omega 6, and therefore I don't like to consume them in large quantities. What I love about this cake is that its a much lighter version of a raw cake and goes down a treat even for people who have never tried anything raw before, and it looks beautiful too.
This makes the perfect birthday cake and I often prepare it for friends and family, after all a birthday is a truly special day, it is the celebration of the gift of life, what better way to celebrate it than with healthy wholesome food that your body loves. We can be grateful for all that we have achieved and reflect upon how every year we are constantly transforming and growing. How each year that passes we are blessed by the people we meet, who teach us about ourselves and the world. I like to spend a little time on this day to reflect and give thanks and to dream about what the new year ahead will bring...
Ingredients
For the Base
1 cup pecans
1 cup walnuts
A pinch of himalayan salt
10-12 soft dates, pitted and chopped (deglet nour or medjool)
For the Centre
3 cups raw cashews (soak for 4-6hours)
Zest from 2 oranges
Juice from 2 oranges
1/2 cup raw honey or maple syrup (you can also use coconut nectar, liquid sweeteners work best here to create the best consistency)
1/2 cup plus 1 Tbsp coconut oil
1/2 teaspoon himalayan salt
1/4 cup raw cacao powder
1/4 tsp vanilla powder
3 Drops of vanilla essence
Crushed raw cacao nibs for sprinkling on top
Prepare the Base
Add the walnuts, pecans and Himalayan salt to a food processor and blend into fine crumbs
Add the dates and process into an even mixture, press the mixture between your fingers to see that it sticks together, if not you can add more dates
Press the base firmly into your spring form cake tin and set aside
Prepare the Centre
Drain the cashews, rinse and add to the food processor
Squeeze 2 oranges and half the zest (you will need to save some for the topping) and add to food processor
Add the raw honey, himalayan salt, vanilla powder and vanilla essence and blend until smooth
Melt the coconut oil over a ban marie and add to the mixture, process again
Now remove half the filling from the processor and place aside in a bowl
Add the raw cacao powder to the left over mixture in the processor and blend until smooth
Add alternate spoons of your two fillings onto the base
When covered, tap lightly and shake the tin from side to side, this will level out the mixture
Use a knife to make swirl patterns in the filling, you can use your artistic license here and create fabulous works of art!
Sprinkle with crushed raw cacao nibs (you can do this in a nut mill) and the left over orange zest
Place in the freezer and leave to set for several hours
Once set keep in the refrigerator
All my blessings of love and health X