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Raw pumpkin cake

Makes about 1 big cake

Ingredients for the first layer:

  •  1 cup almonds, soaked and dried (or mix ½ cup sunflower seeds and ½ cup almonds to make it more affordable)
  • 2 cups grated coconut
  • A pinch of salt
  • Zest of 4 lemons
  • 2 tbsp lemon juice
  • 6 tbsp rice syrup
  • 1 tsp vanilla powder (or 1 vanilla pod)

Preparation:

  1. Make a flour from the almonds in a food processor. Then put it in a bowl. Do the same with the grated coconut, to make a more fine flour.
  2. Mix together in a large bowl with all the other ingredients until you get a sticky dough. The dough should be really sticky otherwise the cake will crumble. From this dough you could already make delicious raw cookies!
  3. Divide the mixture over your two lined baking tins. Press well until you get a nice base for your cake. Place in the freezer while you prepare the other layers.

 

Ingredients for the second layer:

  • 500g pumpkin
  • 2 tbsp cynamon
  • 10 pieces of cardamom
  • 60g fresh ginger
  • 60g agave syrup
  • 75g cacao nibs
  • 75g goji berries
  • 50g black raw chocolat
  • 60g cacao butter
  • 2 oranges(juice and raspery)
  • 1 punch salt

 

Preparation:

  1. Mix all ingredients, except the cacao nibs, goji berries and black chocolate,in the food processor  untill you have a runny dough.
  2. Put the mixture in a bowl and mix with the rest of the ingredients.
  3.  Pour the mixture on top of your base, sprinkle with the cacao nibs, and place back in the freezer minimum for 2 hs.

 

Tips

 

  • You can make a goji berry jam soaking them In orange juice and procesing with agave syrup and coconut oil.
  • You can save a portion of the first dough and make some truffles bathed in chocolate