Raw Vegan Layer cake with a chewy chocolate base, vanilla marshmallow, hazelnut mousse, salted caramel and banana fudge layer and raspberry cheesecake icing
½ cup fresh dates, pitted
1/3 cup dried dates
½ tbsp. melted coconut oil
1/2 cup almond meal
1 ½ tbsp. cacao powder
1 tbsp. of honey or agave
½ tbsp. nut butter
Place both types of dates in a food processor and blend until a firm paste forms. Add the coconut oil and blend. Add the remaining ingredients and blend until combined. Press into a lined loaf tin. Place in the freezer to set while you make the toppings.
1/3 cup raw cashews, soaked overnight
2 tbsp. coconut water
1/2 cup fresh young coconut meat
2 Tbsp agave nectar or raw honey
1/4 tsp sea salt
seeds of half a vanilla bean
2 tbsp. raw coconut oil, melted
1 Tbsp coconut butter
Combine the cashews, coconut, coconut water, sea salt, coconut nectar, and vanilla and process until smooth. Add the coconut oil slowly with the motor running. Add the coconut butter and process until well combined. Spread on top of the base and leave to set.
1/2 cup hazelnut pulp (from making hazelnut milk)
1/2 cup coconut milk (solid part)
1 vanilla pod
1 ripe banana
1/2 cup unsweetened coconut
2 tbsp honey or agave
Blend everything until smooth. Spread over the marshmallow and leave to set for an hour.
1 ripe banana
3 tbsp extra virgin coconut oil
3 tbsp peanut butter
2 tbsp honey, maple or agave syrup
3 medjool dates
flakey sea salt to taste
Add the banana, extra virgin coconut oil, peanut butter, dates and honey to a food processor. Add your desired amount of salt (I used a little less than ½ tsp) Blend until smooth. Spread over the mousse layer and place into the freezer to set.
Cheese Cake Icing
3/4 cups cashews, soaked for a couple hours
Juice from ½ a lemon
1 tablespoons liquid coconut oil
1 tablespoons agave or honey
½ -teaspoon vanilla
½ tbsp. raspberry powder or concentrated raspberry juice
Blend all ingredients in your high-speed blender until smooth, adding water as needed. Put in the fridge to set. Once set, place into a piping bag with a circle nozzle.
Slice the cake into oblong slice (there should be around 5 or 6). Pipe little peaks of the cheesecake icing on top and arrange over toppings of your choice (I Used hazelnuts, pistachios, rose petals and edible flowers). Store in the fridge or freezer, however I think the texture is nicer when stored in the fridge as its not too firm.