Gorgeous & Edible – Chalk Board Mag’s raw flower cake recipe

I love it when food is both gorgeous, delicious and nourishing for all 5 senses! This recipe caught my eye immediately. I love the use of vibrant, edible flowers and the layering effect with the crust, filling and topping. Loaded with a few anti-inflammatory heavy weights, I can’t wait to try it for the next special occasion. I’m curious to see how the crust will stand up to soaking (of the raw almonds and seeds – always soak your nuts and seeds, Friends!)…my mouth is watering thinking of the combination of lemon juice, lemon zest, vanilla bean, raw honey and fresh fruit. Click to see the full recipe and more…

edible-flower-cakeedible-flower-healthyCrust

1 1/2 cups almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt

Filling
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup coconut oil, melted
1/3 cup honey or agave nectar
1 tbsp rosehip powder (optional)

Topping
2 medium size pomegranate, seeds
1/3 cup frozen raspberries
1/2 lime, juice

Decoration
Organic & edible fresh flowers!

DIRECTIONS

Making the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.

Making the filling: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this make take a couple minutes so be patient). Pour the filling over the crust and place in the freezer for 30 minutes or until set. Clean blender or food processor well.

Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.

Serving the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh organic flowers. Run a smooth, sharp knife under hot water and cut into slices.

The original recipe posting on the Chalk Board Mag can be found here.

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