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
