Minako Umehara
Australia
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Instagram: @365cleaneats
Required: 8'' tart tin with removable bottom
INGREDIENTS
Base
1.7 oz rolled oats 3 oz raw almonds (soak 8-12 hours and rinse) 2 tbsp sunflower seeds 2 tbsp raw cacao powder 1⁄8 tsp pink salt 5 pitted (3.5 oz) soft medjool dates ̈2 tbsp melted cacao butter
Chocolate Layer
3.5 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄2 cup coconut cream or full-fat coconut milk
3 tbsp melted raw cacao butter ̈3-4 tbsp maple syrup 2 tbsp + 2 tsp raw cacao powder ̈1⁄8 tsp pink salt
Beetroot & Orange Layer
3.5 oz raw cashews (soaked 4-6 hours and rinsed)
1⁄4 cup coconut cream or full-fat coconut milk
1⁄4 cup fresh orange juice 4 tbsp maple syrup 3 tbsp melted raw cacao butter 2 tbsp fresh beetroot juice (I juiced beetroot stems) 1 tbsp lemon juice Pinch of pink salt
METHOD
Place every dry ingredient for the base in a food processor. Process well until it reaches the consistency of flour.
Add every wet ingredient into the food processor and process until combined well.
Press the mixture against the sides and the bottom of the tart tin.
Put every ingredient for the chocolate layer in a high-speed blender and blend well. Layer it over the base and freeze it until set.
Repeat the same process for the beetroot and orange layer. Freeze it overnight.
Take out the cake from the tin and garnish with your choice of fruit.