INGREDIENTS:

For the cake plates:

  • 150-200 g soaked (I used almonds)
  • 8 dates
  • 1 soup spoon coconut butter
  • 2 soup spoons coconut flakes
  • 1 tea spoon cinnamon
  • 1 soup spoon seeds mix (flaxseeds, pumpkin seeds, sunflower seeds)
  • 1 soup spoon carob powder

 

For the cream:

  • 150 g cashew (soaked)
  • 2 soup spoons honey
  • 2 soup spoons dried cranberries
  • 1 soup spoon chia seeds
  • 2 soup spoons natural goat yogurt
  • 1 soup spoon coconut butter
  • 1 soup spoon coconut flakes
  • 50 mL water

 

Others:

  • Hazelnut tahini for glazing
  • Rosehip marmalade or pureed fruits

 

HOW TO PREPARE THEM:

First, make the plate in a chopper or a food processor by putting all the ingredients and grinding them. Spread the mixture in appropriate forms but leave 1/3 of the mixture for later use. I used metal rings. In every ring, put 2 tea spoons rosehip marmalade (or pureed fruits). Prepare the cream by putting all ingredients in a blender and process them to perfection. Spread the cream in the rings too. Spread the rest of the plate mixture on top. Push gently and garnish with 1 soup spoon of hazelnut tahini. Decorate with coconut flakes, dried blueberries and mint leaves. Leave it for a night in the fridge.

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