Once you get the hang of working with these raw ingredients; it is easy to improvise, and to interchange one idea with another.
This 4 layer cake comprises a nut and date base; a caramel layer, a jaffa mousse layer, and then a dark chocolate ganache.
Recently, I made individual desserts of similar composition; only instead of the caramel layer, I did a carrot/coconut layer. You can make it up as you go along...
This dessert was a labour of love; made for a close friend who enjoys sweet treats. Left to my own devices, I would probably never go to such lengths!But I loved the process. And am always keen to explore new techniques.
To follow are my findings...
Ingredients
for the base
1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked
1 heaped tbsp coconut oil
Blitz all ingredients in a food processor and pour into a springform pan with removable base. Put in the fridge to set while you make your next layers.
CARAMEL
1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
Melt the coconut oil in a bowl over hot water; let it cool before adding to the other blitzed ingredients otherwise the mixture will split. Put into the fridge to set.
Jaffa Layer
2/3 cup raw cashew nuts, soaked overnight then drained
3/4 cup orange juice
1 tbsp orange rind
1/3 cup maple syrup
1/3 cup cacao powder
100g coconut oil, melted
Put the cashew nuts,orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour on top of the caramel layer
Chocolate Ganache
Use good quality dark chocolate (70% cocoa content); melted into a small quantity of coconut oil. Once you have gently stirred these together, pour over the jaffa layer which has set in the fridge.
Voila!
ALTERNATIVE IDEAS:
Cashew Nut Caramel layer
Option 1. (using tahini). This has a slightly bitter flavour which not everyone is going to love! If you are doubtful, I would skip this and go to the Cashew Caramel layer (see option 2)
½ cup tahini
½ cup maple syrup
¼ cup coconut oil
1 tsp vanilla essence
a pinch Himalayan salt
Option 2. this is a standard raw cashew caramel recipe.
12 fresh dates, pitted
half cup almond butter
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
pinch salt (use a mineral rich salt if you please)?