FROZEN ORANGE, BERRIES & CHOCOLATE CAKE

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'Different layers of taste' 

Crust:

  • 1 cup cashews
  • 1 cup almonds
  • 1 ½ cup dates
  • 2 tsp lime
  • 1 tsp vanilla powder
  • 3 tbsp coconut oil
  • A pinch of salt

Orange cream:

  • 3 cups fresh orange juice
  • 3 cups cashews
  • 2 tbsp raw honey or 3 tbsp maple syrup
  • 1 lemon juice
  • 2 tsp cinnamon

Chocolate layer:

  • 3 / 4 tbsp cacao butter
  • 1 cup raw cacao powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla powder
  • A pinch of salt

Decoration:

  • 3 cups of berries (in this case redcurrant)
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To make the crust: Place the nuts in a food processor, then add the dades, the lime, coconut oil, vanilla and salt until they become crumbs. Press the mix into the bottom of a pie form and put it in the fridge.

To make the orange cream: blend all ingredients in high speed until you get a soft and smooth consistence. Place it over the nuts and dates crust and keep it in the freezer overnight.

(Next day)

To make the chocolate layer: in a saucepan melt the cacao butter in a double boiler then add the cacao powder, stir with a spoon until it gets liquid. Remove from the heat and add the maple syrup, vanilla and salt. Pour it over the frozen cake and keep it in the freezer for a couple of minutes. Before you eat the cake add the berries on the top and move it out of the fridge for about twenty minutes.

I love to decorate it with some fresh berries, you can choose your own favourite!