Recipe: Strawberries & Cream Torte

Base:

50g sunflower seeds

25g dessicated coconut

Pinch of Himalayan sea salt

Topping:

50g coconut oil

400g cashews (soaked and rinsed)

30g Iswari xylitol

100g Iswari cacao butter

100g creamed coconut (half a block)

50ml coconut milk

20 strawberries

Juice of half a lemon

1 tblsp lucuma powder

1 tsp vanilla

pince of salt

Beetroot powder (optional)

1. Soak nuts and dates in warm water. Leave overnight to soften

2. To make the base blend the sunflower seeds and dessicaed coconut until an even consistancy is reached

3. Pour your base mixture onto your cake dish and tap the edge of the dish until it is completly flat

4. Put to one side.

5. To make the topping melt the coconut oil and cocao butter in a double boiler (a bowl over a saucepan of water will work too)

6. Put all other ingredients into a blender and blend at high speed for 30 seconds.

7. Add the melted oil and continue to blend until silky smooth.

8. Taste and add more strawberries or xylitol if needed.

9. Pour topping over base and refrigerate over night

10. Decorate cake with chopped strawberries.

11. To make the cake have two layers, you can blend all of the ingredients without adding the strawberries and  pour half of the mixture into the cake tin. 

12. You can then put this into the freezer for about 15 minutes. 

13. Blend the other half of the mixture with the strawberries, and about a tsp of beetroot powder to give a dramatic  colour contrast.

14. Pour this on top of the other mixture and let it set in the fridge.