The recipe is perfect for a festive dessert with Christmas spices. The vegan raw cake without refined sugar is quick to make using a good food processor and tastes wonderful.

Rezept für 8-10 Portionen, Springform von 17cm Durchmesser

Ingredients

Caske base:

• 200g almonds
• 75g oat flakes
• 160g Medjool dates, pitted
• 1 pinch of salt
• 0,5 tsp Zimt​
• 0.5 tsp ginger powder
• 0.5 tsp Cardamom​
• 50ml oat milk or almond milk

Chocolate layer:

• 30g Cashews soaked in water overnight
• 70ml cokos oil, melted
• 70ml maple syrup
• 50ml water
• 1 pinch of salt
• 20g unsweetened cocoa powder

Orange layer:

• 350g Cashews soaked in water overnight
• 70ml coconut oil, melted
• 70ml maple syrup
• 1 pinch of salt
• 2 organic oranges, zest and juice

Decoration:

• 40g sugar
• 1 bunch of fresh rosemary
• Dried rose petals

Preparation

1. Cake layer
Grind the almonds and rolled oats in a food processor (e.g. Magimix) to a crumbly consistency. Add the dates, spices and milk, mix briefly until the mixture is homogeneous. Pour the mixture into the springform tin lined with baking paper and flatten with wet hands. Place the tin in the freezer until needed.

2. Chocolate layer
Drain the cashews and rinse with fresh water. Finely puree the nuts with the coconut oil, maple syrup, water, salt and cocoa powder in a food processor (approx. 8 minutes). Remove the tin from the freezer, spread the chocolate layer on top of the first layer and smooth with a spatula. Put the mould back in the freezer.

3. Orange layer
Drain the cashews and rinse with fresh water. Finely puree the nuts with the coconut oil, maple syrup, salt and zest and the juice of both oranges in a food processor (approx. 8 minutes). Remove the tin from the freezer and spread the 3rd layer on top and smooth out. Place the raw cake in the freezer for at least 6 hours so that it freezes throughout. It will keep for up to 3 weeks in this state.

4. Decoration
Boil 20g sugar with 40g water until the crystals have melted. Leave to cool (otherwise the rosemary needles will burn). Strain the washed rosemary sprigs through the sugar syrup, sprinkle with the remaining sugar and place on a baking tray lined with baking paper. Leave to dry at room temperature. To serve, remove the raw cake from the freezer and leave to defrost for approx. 2 hours (it can also be served semi-frozen after 30 minutes, depending on your preference). Decorate the cake with the rosemary sprigs and rose petals. And enjoy!