SHROOMS & FLOWERS RAW CAKE
This cake looks way more complicated than it is. I'm a lazy baker so it is not- just seems like lots of parts but each one literally takes about 5 mins. So don't be discouraged! I have included MDPP Chaga in the base for a bit of immune support and MDPP Butterflly Pea Flower into the raspberry cream for a pretty purple colour!
For the base I used a variation of a Detoxinista choc chip cookie recipe which I pushed into a baby springform cake tin. You should have enough to make some cookies as well!
BASE Ingredients
1 cup flour
3/4 cup cacao powder
3/4 cup coconut sugar
2 teaspoons chaga extract
2 chia eggs
1/3 cup melted coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
3/4 cup dark chocolate chips
Base method
Mix all the dry stuff together and then add in the wet ingredients and incorporate together. It will be dryish. Press into the springform ( and make some biccies too) and bake for 10 mins until firm. In the meantime make the caramel sauce.
CARAMEL SAUCE Ingredients
1 cup pitted Medjool dates
1/2 cup coconut nectar or brown rice syrup
1/2 cup coconut cream
1/4 tsp vanilla bean powder (or 1 tsp vanilla extract)
Pinch of salt.
CARAMEL SAUCE method
Chuck all the ingredients into the food processor and blend until smooth. Then blend a bit more. This makes a fair amount of saucey goodness so put that shizz into a jar and put aside for eating out of the jar out of the fridge whilst looking for vegetables to make a healthy green smoothie. But really make the sauce and when the base is cool, spread a decent amount of it over the base and set aside. Then make the cashew cream
CASHEW RASPBERRY FLOWER CREAM Ingredients
1 cup cashews
1/2 cup plant mylk
2 teaspoon coconut nectar
3/4 cup fresh organic raspberries
2 teaspoons MDPP Butterfly Pea Flower
1/2 teaspoon lavender flowers ( optional - can taste like toilet spray)
Pinch of salt
CASHEW RASPBERRY FLOWER CREAM method
Chuck all of these into the food processor and blend the shit out of it. Then blend some more. You can soak the cashews if you want it smoother ( ain't nobody got time for that) Then once smooth - spread over the rest of the cake. You will have some cashew cream left over. Put that next to the caramel sauce in the fridge for pre dinner fridge dips.
I just refrigerate this cake as it has a nice smooth and soft texture but you can freeze it and it will taste more like an icecream cake! It will last for a while in the freezer..