Yesterday was my 70th Birthday – so as requested from my lunch family and friends I made the birthday cake. This is because I do yummy raw treats……
So here is the recipes: More recipes that you will love are in my Kristine Matheson’s Holistic Wellness Recipe Book.
Base
1-cup macadamias
2/3 cup almonds (previously soaked for one hour)
6-8 soft pitted dates
1-tsp pure vanilla essence
- Process All the ingredient in the Food Processor
- Sprinkle coconut onto the bottom of 8 or 9 inch spring form pan. This is to prevent sticking
- Press mixture evenly into the bottom of the pan then put into the freezer whilst you are making the filling
Caramel filling
3 cups cashews – soak overnight or minimum of 4 hours
1 cup almond milk
2/3 cup melted cacao butter
1/3 cup coconut oil
1/4 cup almond butter
2-tbls lecithin
1-cup apricots – soak overnight or a minimum of 4 hours
1 vanilla pod or 1-tsp pure vanilla essence
1/8 water
1/8 cup agave
- Place all ingredients into the blender leaving the cacao and lecithin to last
- Pour mixture onto piecrust.
- Remove any air bubbles by tapping the pan on a table.
- Place in freezer until firm.
- Add caramel sauce – see below
- Place back into freezer until ready to defrost
- Remove whole pie and place on a serving platter
- Add some slivered almonds/and or chopped almonds to decorate plus whatever else you would like to add on top to make it a celebration cake.
- Place in refrigerator to defrost and ready to serve.
Caramel sauce
2 cups soft dates
1 cup agave
1/2 cup coconut oil
1 tbls almond butter
- Place all ingredients into the blender until smooth and smooth over frozen cake.
- Place in freezer until ready to serve
- Decorate with a few chopped almonds and any nuts of choice
