Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Blend the
Carrots (4)
,
Fresh Ginger (2 g)
,
Walnuts (250 g)
,
Dried Dates (350 g)
,
Ground Flaxseed (30 g)
,
Ground Cinnamon (5 g)
,
Ground Cardamom (as needed)
,
Ground Turmeric (2 g)
, and juice from the
Orange (1/2)
in a food processor until smooth.
Step 2
Press into a plastic wrap-lined 20 cm round springform tin and place in the freezer to set, for 1 to 2 hours.
Step 3
To make the Orange and Vanilla Cashew Creme, blend
Raw Cashews (250 g)
, zest and juice of the
Orange (1)
,
Vanilla Bean Paste (10 g)
, and
Medjool Dates (4)
in a food processor until very smooth. This will take about 5 minutes.
Step 4
Carefully take the cake out of the tin and place it on a serving plate.
Step 5
Smear the cashew creme over the top and sprinkle with
Chopped Pecans (to taste)
and a drizzle of pure
Maple Syrup (to taste)
. So amazing. Enjoy!
