Required: 6.3'' SILICONE ROUND CAKE MOLD
2.6 oz raw walnuts 1⁄3 cup sunflower seeds 1⁄3 cup shredded coconut 2 tbsp melted raw cacao butter 4 pitted (2.8 oz) soft medjool dates
3⁄4 tsp pink salt
Lemon Lavender Layer
8.5 oz raw cashews (soaked 4-6 hours and rinsed)
8 tbsp melted raw cacao butter ̈1⁄2 cup lemon juice 1⁄2 cup coconut cream or full-fat coconut milk 5-6 tbsp maple syrup 3 tsp lemon zest 1⁄4-1⁄2 tsp turmeric 3-6 drops edible lavender essential oil (not all of them are food grade)
2 pinches of pink salt
Vanilla Cashew Cream Layer
4.2 oz raw cashews (soaked 4-6 hours and rinsed)
3 tbsp coconut cream or full-fat coconut milk
3 tbsp melted coconut oil 2-3 tbsp maple syrup 2 tsp lemon juice 1 tsp vanilla paste Pinch of pink salt
*You can substitute maple syrup & coconut cream with raw agave & almond milk for a raw version.
Pulse every ingredient for the base until well processed but still slightly crumbly. Press the mixture into the base of the silicone mold.
In a high-speed blender, place every ingredient for the lemon layer and blend well until smooth. Add more sweetener and lemon juice if you need. Layer the filling above the base. Freeze them until set.
Place all the ingredients for the cashew cream in a food processor or blender and blend well until smooth. If your cream is too thick, add coconut milk or your choice of plant milk as needed to get your desired consistency. Spread the cream over the lemon layer. Freeze it overnight.