Frozen cashew berry mousse layer cake

12-16 pieces

 

Bottom layer

2 dl sunflower seeds

10 fresh (150 g)

1 tbsp freshly squeezed lime juice

zest from 1 organic lime

1 tbsp cold pressed coconut oil

1 pinch sea salt

one big handful of fresh lemon balm

 

Cashew layer

2 dl natural cashew nuts

1 tbsp agave syrup

1 tbsp cold pressed coconut oil

3 tbsp water from soaking the dates

3 tbsp freshly squeezed lime juice

1 pinch pure vanilla powder

1 pinch sea salt

 

Berry mousse layer

3 dl frozen raspberries

5 fresh dates (75 g)

1 tbsp cold pressed coconut oil

1 ripe avocado

 

To garnish

Fresh berries (I used raspberries and blackberries)

lemon balm

cacao nibs

 

 

How to

 

Soak the cashews i water for at least 8 hours, or over night.

 

Bottom layer: Toast the sunflower seeds in a hot, dry frying pan until lightly golden. Pit the dates. In a food processor mix the sun flower seeds to a flour. Add dates, lime juice, zest, coconut oil and salt and mix to a dough. You might have to add 1-2 tbsp water to make the dough get the right texture. Add the lemon balm and pulse a few times. Cover an oblong bread tin with plastic film and press out the dough in the bottom of the baking tin. Place in the freezer.

 

Cashew layer: Drain the cashews, but save the water. In a food processor mix cashews, agave syrup, coconut oil until completely smooth. This takes at least 5 minutes with a regular food processor. Stop the food processor a few times and scrape down the sides of the food processor as necessary (to protect from over heating) before continuing. Add 3 tbsp of the soaking water, lime juice, vanilla powder and salt. Continue to mix until a completely smooth mixture. Spred the cashew mixture evenly over the bottom layer. Put back in the freezer for 1 hour.

Raspberry mousse layer: Defrost the rasberries. Pit the dates. Peel and pit the avocado. In a food processor mix raspberries and coconut oil until smooth. Press the mixture through a fine mesh strainer using a spatula to remove the raspberry seeds, leaving just the pulp. Transfer the mixture back to the food processor. Add dates and avocado and mix until completely smooth. Spread the raspberry mixture evenly over the cashew layer. Cover with plastic film and put back in the freezer. Leave for at least 3 hours before serving, or over night. Garnish with fresh berries, lemon balm and cacao nibs.