One For The Girls 🍰
In celebration of International Women’s Day we’re bringing you a recipe you’ll want to try this weekend with the girls! 👩‍👧‍👧
Ladies, if you love vegan treats and white chocolate – you’ll die over this cake 🤤
Photo + Recipe credit: Talida from @hazel_and_cacao, another lady absolutely killing the vegan content creation community! We do recommend checking out her page đź’š
Lets get into it shall we? I’m sure you’re tastebuds want to know how to make this dessert ASAP
INGREDIENTS:
- BASE:
- 1 cup almonds
- 1 cup pitted dates
- â…“ cup sunflower seeds
- 2 tsp water (if needed)
- FILLING:
- 2 cups raw cashews (soaked in boiling water for 15-20 minutes – or you can soak in cold water overnight)
- 6 TBSP maple syrup
- 1 cup melted cacao butter
- 4 TBSP pink pitaya (dragonfruit) powder
- 1 TBSP rose water
- GARNISH:
- rose petals
- crushed frozen raspberries
- chopped pistachios
Click on ingredient to SHOP
METHOD:
- For the base, combine all base ingredients in a food processor and process until the mixture becomes sticky to touch. If the mixture doesn’t stick add a little water and process again.
- Press down on to the bottom of a 20cm round baking tin and set aside
- For the filling, melt down the cacao butter in a saucepan over low heat until liquid. Transfer to a high-speed blender, add all remaining filling ingredients and blend until smooth and creamy.
- Pour over base and set in the freezer for about 1 hour. You can also set in the fridge for about 2-3 hours. Once set, decorate with rose petals, crushed frozen raspberries and chopped pistachios or toppings of choice.
Tag us in any photos via @greenlifewarehouse if you do have a catch up bake day with your girlfriends! đź’—