It’s rich in healthy fat, protein, natural sweeteners, has plenty of fruit and provides a welcome boost of antioxidants.

Makes one 22cm cake

Ingredients
For the crust
310g raw almonds
30g raw cacao powder
¼ tsp fine sea salt
40g dried sour cherries
8-10 medjool dates, pitted
1 tsp vanilla extract
1 tbsp extra virgin coconut oil

For the mousse
325g raw cashews, soaked overnight
330ml almond milk
125ml extra virgin coconut oil, warmed to a liquid, plus 2 tbsp
125ml maple syrup or agave nectar
Juice of 1 lemon
2 tsp vanilla extract
¼ tsp salt
115g frozen, pitted cherries, thawed
1 small beetroot, grated

1 Lay overlapping sheets of clingfilm inside the ring of a 22cm spring-form cake tin. Place the bottom disc of the tin on top of the clingfilm and push the ring into place. Close the tin and set aside.

2 To make the crust, place the almonds in a food processor and pulse until roughly chopped. Add the cacao powder, salt, sour cherries, dates, vanilla and coconut oil. Pulse until the almond pieces become quite small and the dried fruit is evenly chopped and distributed throughout the mix. When the mixture holds together when pinched, it’s ready to use.

3 Evenly press the crust mix into the base of the prepared tin and set aside.

4 To make the mousse, combine the cashews, almond milk, coconut oil, maple syrup or agave nectar, lemon juice and salt. Blend until smooth.

5 Pour all but 500ml of the mixture into the prepared tin. Add the pitted cherries and grated beetroot to the remaining 500ml of the mousse mixture. Blend until smooth and pour all but 250ml of this mixture quickly into the centre of the cake.

6 Lightly drizzle the remaining mousse mixture around the top of the cake, creating a decorative marbled effect.

7 Cover the cake with clingfilm and gently slide it into the freezer for 6 hours or overnight. Store in the freezer between servings.

Delicious Recipe courtesy of:
Raw Vegan Recipes – Facebook Page