Yield: makes one 8-inch (20cm) cake
Ingredients:
Base:
1 cup Medjool dates, soaked and pitted (10-12 dates)
3 Tbsp Loco Love Holy Cacao
1.5 cups raw almonds
1 cup unsweetened desiccated coconut
2 Tbsp filtered water
Pinch of sea salt
Filling:
1/4 cup fresh cherry halves, pitted
Chocolate Layer:
2 cups raw cashews, soaked for 8 hours or overnight
⅔ cup full-fat coconut cream
2.5 Tbsps maple syrup, or sweetener of choice
1 Tbsp cacao butter, melted
2 Tbsp Loco Love Higher Being
Cherry Layer:
2 cups raw cashews, soaked for 8 hours or overnight
1 Tbsp full-fat coconut cream
2 Tbsp maple syrup, or sweetener of choice
1 Tbsp cacao butter, melted
1 tsp vanilla extract
1/4 cup fresh cherries, pitted (6-7 cherries)
Method:
For the base add all base ingredients to a food processor and process until a sticky cookie dough forms.
Press the dough into a round approx. 20cm Ø lined baking tin and spread the cherry halves evenly over the base.
For the chocolate layer, add all ingredients to a high-speed blender and blend until smooth and creamy.
Pour the chocolate layer on top of the base and place in the freezer for 2-3 hours.
For the cherry layer, add all ingredients to a high-speed blender and blend until smooth and creamy.
Pour the cherry layer on top of the chocolate layer and place in the freezer for 8 hours or overnight.
Top with raw chocolate shavings and fresh cherries.