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8 dry figs or dates
130gr walnuts or almonds
½ tsp cinnamon
Pinch of salt
¼ tsp cardamom
Orange & zest
1 tbsp cacao nibs
400gr soaked cashews (5 to 8 hours or 10 min in hot water)
1 tbsp coconut oil
1 tbsp raw honey
,
200gr coconut cream
2 tsp vanilla extract
½ vanilla bean
2 tbsp cacao
300gr soaked cashews (5 to 8 hours or 10 min in hot water)
1 tbsp coconut oil
1 tbsp raw honey
Juice of 2 oranges
1 tbsp turmeric
Half figs of the season
Dehydrated orange & slices
Fresh mint
Pulse all the ingredients together in a food processor, until becomes a paste. Press the dough into the base of a silicone mold. Flatten it into a smooth layer and place it in the freezer while making the filling.
Add all the ingredients in a food processor, per layers. Be patient for 5 or 10 minutes and help it scraping the sides, so there are not chunks of cashews left. When smooth, pour the filling on top of the dough base, and place it back to the freezer. Repeat the same process for the orange filling. Cover the cacao layer once its frozen. Place it back to the freezer. Take it out of the mold while the cake still frozen.Decorate it and let it rest in the fridge until half or totally defrost.
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