Pitaya, Rose & Ashwagandha Raw Cake
I love putting in functional ingredients into my cakes. This baby not only has the fibre, antioxidants and nutrients of pitaya but also the calming emotional heart tonic actions from rose and the stress busting, sleep enhancing, energy boosting actions of my fave herb, ashwagandha.
I also managed to pop in some he shou wu into the base for its energy and rejuvenative powers.
Gosh, how lucky are we to have the power of plants at our disposal!
1 cup raw cashew butter 1/3 cup coconut oil 2 teaspoons Misty Day Pitaya Powder
2 teaspoons Misty Day Rose Powder
2 teaspoons Misty Day Ashwagandha Powder 1/4 cup pure maple syrup or you could use stevia powder to taste 1/2 teaspoon fine sea salt 1 teaspoon vanilla extract
Blend and put aside.
1.5 cups of mixed seeds and nuts ( I used a grain free cereal)
2 tablespoons coconut oil
1 teaspoon Misty Day He Shou Wu Powder
Raspberries and rose petals
I made mine in a flower shaped mold so I poured the filling in first and then popped in the freezer and then pressed the base on top. To be honest - its probably best made in silicon muffin trays. Press the base in first and then pour in the filling and then freeze.
Take out of the freezer and decorate with raspberries and rose petals