So healthy, you can have the cake and eat it too.
No need to bake it – just put into your fridge and let it set:
Put the following ingredients into your Thermomix or blender:
175 g walnuts
Zest of 1 lemon
1/4 cup cranberries and apricots (or a bit more if you like the taste)
60 ml melted extra virgin coconut oil
4-6 pitted dates
Press that mixture into a 20 cm cake tin or glass dish (as picture above) and refrigerate for about 1 hour to set.
Again, put all ingredients into a Thermomix or food processor:
200 g unsalted cashew nuts
40 g raw cacao powder
150 g dried berries (I just used the same as above: cranberries and apricots)
60 ml cacao butter (melted) – or substitute for the same extra virgin coconut oil as above
2 tablespoons maple syrup (or malt syrup if you prefer)
2 tablespoons additive free coconut milk
Juice of 1 lemon
When blended and smooth, add to the base and return to the fridge for at least 2 hours.
Before serving, scatter the fresh raspberries over the cake (maybe not the frozen ones at this stage!)
I loved this healthy treat – which will last for one week in the fridge.