Tri Layered Cake (raw)
Crust:
2 C Pecans
3 drops lemon zest or zest of 1 lemon
¼ t salt
Blend until butter like. Option: 1 T coconut oil. Spread evenly in a spring-form pan.
Care-amel
1 C walnuts
1 avocado
½ C calimyrna figs, soaked de steamed and cut in half.
½ C wild blueberries, soaked overnight or with warm water if short on time.
¾ C soak water
½ t salt
¾ C coconut oil
1 drop of orange essential oil
Blend all of the above ingredients.
Layer 2: Straw berry.
1 C walnuts
1 avocado
½ C calimyrna figs, soaked
2 C fresh strawberries
¼ C small beet root/ raspberries/ goji berries for color.
½ C coconut oil
1-3 drops orange essential oil
Blend all of the above ingredients.
Layer 3: Chocolate topper
1-1 1/2 C soaked raisins
¼ C coconut oil
¼ C cacao butter, melted to an oil
¼ C cacao, ground in coffee grinder
¼ t salt
pinch cayenne
Blend all of the above ingredients. Adjust thickness with raisin water. Sprinkle with ground goji berries.
Candy nuts
Any soaked nuts
Agave, yacon syrup/ soak water
Salt, cayenne, cinnamon etc…
Mix everything up and spread on teflex sheets to dry.
Assembly: Pour the Care-amel on top of the crust. Freeze until firm. Repeat with layers 2 and 3. Chill before serving.
