Ingredients:
For the base:
11/2 cups of almonds
21/2 cups of dates palm
For the middle:
2 cups of soaked cashew nuts
2 frozen over-ripe bananas
1/3 – 1/2 of a cup of maple syrup
depending on how sweet you like it
1/3 of a cup of freshly juiced apple juice
1 teaspoon of cinnamon
For the top:
1 cup of freshly frozen blueberries
(packaged frozen berries have too higher water content and make the mix too
runny so freeze your own for a couple of hours before making this)
1 cup of strawberries
1 frozen banana
4 date palm
1 tablespoon of maple syrup
1 teaspoon of cinnamon
Method
Before making this you need to slice the
three bananas and freeze them for at least three hours along with the
blueberries. You also need to soak the cashew nuts for at least four hours.
Start by making the base. Put the almonds
into a food processor and blend for a minute or so until the nuts are nicely
crushed. Once this has happened add the pitted dates palm and blend again until
a sticky mix forms. Press this into the base of a cake tin and place in the
freezer.
Then make the middle layer by simply
putting all the ingredients into the food processor and blend until smooth and
creamy. Take the base layer out of the freezer and pour three quarters of this
mix over it before putting the cake back into the freezer – keep the final
quarter of the mix in the processor as it’s needed for the top layer.
Wait about twenty minutes for the middle
layer to set in the freezer before making the third layer. To make this simply
add the remaining ingredients to the blender combined with the mix from the
middle, blend until smooth and then pour over the middle layer.
Place the cake back into the freezer to
set for two hours before serving. You’ll need to remove the cake from the
freezer and allow it to warm up for a few minutes before you serve it.
Then enjoy!
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