RAW CHRISTMAS CAKE (df/gf/rsf)

I have found over the past couple of years that many people have had to avoid many of the sweet offerings on Christmas day due to dietary, allergies, and personal choices towards ingredients. Thankfully now we are spoilt for choice with the wide array of ingredients and knowledge on how to combat many of these issues.  

This cake is worthy of placing in the centre of your Christmas table this year and you will please many family and friends.

BASE

• 1 cup walnuts

• ¾ cup dates, pitted (soft medjool work best for this layer)

• 2 Tbsp coconut oil, liquefied

• 2 Tbsp warm water

• 1 tsp pure vanilla extract

• Pinch salt

FILLING

• ¾ cup walnuts, pre-soaked and strained

• ¾ cup raw cashews, pre-soaked and strained

• ¾ cup dates, pitted

• 6 Tbsp maple syrup (use raw agave for raw version)

• 6 Tbsp unsweetened vanilla almond milk

• 4 Tbsp coconut oil,

• 3 Tbsp cacao powder

• 1 tsp pure vanilla extract

• 1½ tsp rum essence

• ½ tsp mixed spice

CREAM LAYER

• 1 cup raw cashews, pre-soaked and strained

• ½  cup unsweetened almond milk

• 4 Tbsp coconut oil, melted

• 4 Tbsp maple syrup

• 1 tsp pure vanilla extract

• 1 cup cherries, pitted

• ½ cup coconut chips, icing sugar to serve

  Method

  To begin place all the ingredients for the base in a food processor and process until a fine mixture forms.

  Press evenly into 15 cm round springform cake tin. Freeze while working on the next layer.

  Place all the ingredients for the chocolate mousse layer in a power blender until smooth. Pour over the crust, tap the pan lightly to even out the mixture. Place in the freezer to firm up before adding the next layer.

  Wash the blender. Then add all your ingredients for the cream layer, except the cherries.  Blend the cream layer ingredients together so it becomes light and airy.

  Layer the cherries over the chocolate layer and gently spoon over the cream mixture, spread gently and evenly to cover the fruit and chocolate. Smooth over the top and freeze overnight or at least 6 hours.

  Before serving, dust with toasted coconut chips, dust with icing sugar. Cut into desired slices.  It can be eaten frozen or from the fridge. It will last for a month in the freezer.