— MAKES 1 CAKE
2 CUPS / 280G CASHEW NUTS,
SOAKED FOR AT LEAST 4 HOURS
1,5 CUP / 3 DL ALMOND MILK
4 TBSP MAPLE SYRUP OR HONEY
3 TBSP CHAÏ TEA SPICE BLEND
(LOOSE LEAF OR TEA BAGS)
JUICE OF A LEMON
1 CUP / 2 DL COCONUT OIL, MELTED
PINCH OF SEA SALT
1 TBSP MACA POWDER (OPTIONAL)
1,5 CUP / 200G HAZELNUTS
160 G / ABOUT 8 MEDJOOL DATES, PITTED
1 TBSP MAPLE SYRUP OR HONEY
PINCH OF SEA SALT
A HANDFUL OF HAZELNUTS, HALVED
A HANDFUL OF BLUEBERRIES
CACAO POWDER (USE RAW IF POSSIBLE)
1 - Place cashew nuts in a bowl, cover with water and let soak for at least 4 hours or overnight. Drain and rinse well.
2 - Make the crust. In a food processor, pulse hazelnuts until a fine grind. Add in salt and maple syrup and continue mixing a few seconds.
Add dates and mix again until it forms a chunky mixture that sticks together. Press into a 19 cm springform pan (or a pie form lined with parchment paper). Refrigerate while you make the filling.
2 - Place cashews, almond milk, maple syrup, lemon juice, chaï tea, salt and macs powder (if using) in food processor. Process on high
until very smooth. Add melted coconut oil and process for a few more minutes.
4 - Pour the filling over the crust. Top with hazelnuts halves, blueberries and cacao powder. Place in the freezer for about 1 hour or until set.
5 - You can keep the whole cake in the freezer and take it out to thaw about an hour before serving. Or slice it and freeze individual pieces. Or simply store it in the fridge for up to a week.
Serve the cake with blueberry sauce (see recipe below) and dust with extra cacao powder. Enjoy !
NOTE / - Feel free to replace almond milk by any other plant based milk (oat, hazelnut etc).
- You can use roasted hazelnuts instead of raw for the topping if you like. Spread them on a baking sheet and bake in the oven
at 200 C° for about 15 minutes. To remove skins, place roasted hazelnuts in a kitchen towel and rub vigourously.
- Both fresh or frozen blueberries would work well in this recipe.
1 CUP / 100 G BLUEBERRIES
JUICE OF 1/2 LEMON
1/2 TSP VANILLA POWDER
MAPLE SYRUP OR HONEY (OPTIONAL)
Use a food processor or a hand mixer to mix all ingredients until you got a smooth sauce.
Add maple syrup or honey to taste if you like.
Store in the fridge for up to five days.
NOTE / This simple sauce is also a delicious addition to porridge or pancakes.