Guest post by Iselin Amanda
I believe this is the third time I have the honour of sharing a few words and a recipe with you through Radical Broccoli. It's been almost three years since Anette and Susanne reached out to me the first time, and we did a little interview for their website. Since then, their platforms have grown and expanded massively. I find it truly inspiring and beautiful to witness all that these women create and share with the world.
My name is Iselin Amanda. I am a health counsellor, yoga teacher and author from Norway. Currently I am living in Australia with my husband, in a little place called Goonengerry just outside of Byron Bay. I am deeply passionate about women's health, sustainability and nutrition. If you want to see more of me and what I do, you can find me at www.shaktitales.com and on Instagram as @iselin_stoylen.
Today I am sharing a recipe with you for a super delicious coffee cream cake, inspired by the italian Tiramisu cake. The recipe is raw, gluten/dairy/sugar free and vegan. <3
Ingredients
Note: 1 cup is about 2,4 dl
Crust:
1 cup almonds
1 cup walnuts, pecans or cashews
15 pitted medjool dates
4 tbsp raw cacao
2 tbsp ground coffee
1 tbsp maple syrup
1/2 tsp sea salt
optional: 1/4 tsp cardamom
Cream Filling:
2 cups cashews, soaked for 2-4 hours
1 1/2 cup coconut milk
1/2 cup maple syrup
1/3 cup coconut oil, melted
2 tbsp lemon juice (or try pink grapefruit juice if you like the bitter taste)
1/4 tsp vanilla bean powder
pinch of sea salt
Directions
Place all ingredients for the crust in a food processor. Blend until everything is well combined, and the mixture starts sticking together. Press about 2/3 of the dough out into a lined tin with your hands. Even out the edges with the backside of a tablespoon. Set aside.
Blend all ingredients for the cashew cream in a high speed blender until smooth. Add a little more coconut milk or water if needed in order to blend properly. Spread half of the batter on top of the crust and place it in the freezer to set for at least 2 hours.
When the cake is set (solid), remove it from the freezer to add the final layers. Sprinkle on the rest of the crust and then spread the other half of the coconut cream filling on top. Place the cake back in the freezer until solid.
Remove the cake from the tin while it is still frozen. Let it defrost for 1/2 hour before serving, or for a couple of hours in the fridge. The cake will melt if kept in room temperature for too long, so remember to place it back in the fridge or freezer.
The cake will keep well for up to 5 days in the fridge, or for up to 2 months in the freezer.
Enjoy, and thank you so much to Iselin Amanda for sharing this delicious recipe with us. Check her out on Instagram & web.