Ingredients
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Crust:
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120 g. raw almons
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15 dates, pitted
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2 tbsp. coconut oil, melted
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2 tbsp. cacao powder
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Stracciatella filling:
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200 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
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80 ml. coconut milk from a can
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3 tbsp. coconut oil, melted
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4 tbsp. maple syrup
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juice from 1/2 lemon, freshly squeezed
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50 g. dark chocolate, chopped (I used dark chocolate with coconut sugar)
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Purple-blue filling:
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120 g. raw cashew, soaked in water with 1 tbsp. lemon juice for a few hours (from 2 to 4 hours)
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60 ml. coconut milk from a can
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2 tbsp. coconut oil, melted
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3 tbsp. maple syrup
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1 tbsp. butterfly pea powder
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juice from 1/2 lemon, freshly squeezed - Note! This powder is sensitive to acidic liquids such as lemon or lime by changing colour from blue to purple.
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Decoration:
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berries- blueberries, blackberries
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dark chocolate with coconut sugar, melted (optional)
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desiccated coconut, for garnish (optional)
Steps
1
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2
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Blend raw almonds in a food processor or a blender and set aside. Put in the blender dates and coconut oil and pulse until all comes together into a ball. |
3
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Mix together blended almonds, date paste and cacao powder. Press the dough to the bottom of the pan. |
4
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Rinse with clean water soaked cashew and put in the blender. Add coconut milk, coconut oil, maple syrup and lemon juice. Pulse a few times for a 20-30 seconds until consistancy is smooth and creamy. If it is too thick add a few tablespoons of coconut milk to help process. Add chopped dark chocolate and mix well. Pour the filling over the crust. Place in the freezer while making the second filling. |
5
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For the purple-blue filling mix all ingredients in the blender and process a few times until consistancy is smooth and creamy. Add one tablespoon of butterfly pea powder and pulse again. If you want more intense colour add more powder. Add a few tablespoons of coconut milk, if needed. Pour second filling over the stracciatella filling and place in the freezer again. |
6
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Garnish with blueberries, blackberries, desiccated coconut and melted dark chocolate. |
7
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Before ready to serve leave cake at room temperature for 1 hour or in the refrigerator for 2-3 hours. |
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