This is an utterly guilt free treat: pretty as a picture, gluten-free, dairy-free, sugar-free, vegan, full of raw power and absolutely delicious.
for the base:
• 240g brazil nuts • 160g pitted dates • 100g shredded coconut • 4 teaspoons coconut oil
for the banana cashew cream;
• 6 ripe bananas • 150g raw cashew nuts, soaked in water for 2 hours • 250ml coconut water • 4 fresh lavender leaves
for the blackberry lavender layer:
• 4 ripe bananas • 70g blackberries • 4 fresh lavender leaves • 1 tablespoon lecithin granules • 3 pitted dates
for the blackberry coulis:
• 350g blackberries • 260g pitted dates • 1 tablespoon lecithin granules • 1 tablespoon psyllium seed husks • 150ml coconut water
• dried edible rose petals to garnish
Start with the base. Put the brazil nuts, dates, coconut and coconut oil in a food processor and blend until you have a thick paste. Scrape this out into a 20cm springform cake tin and press it into the base in an even layer.
Next make the banana cashew cream. Peel the bananas and put into the food processor with the drained cashew nuts, coconut water and lavender leaves. Pulse until you have a smooth, creamy texture. Pour this evenly on top of the date base. Make the blackberry lavender layer next. Peel the bananas and process them with the blackberries, the lavender leaves, lecithin granules and pitted dates. Pulse until smooth and spread carefully onto the cake.
Finally, put the coulis ingredients - blackberries, dates, lecithin granules, psyllium seed husks and coconut water - in the food processor and blend until smooth. Use this to make a final layer on the top of the cake, then put it in the fridge and leave overnight to chill.
When you're ready to serve, take the cake from the fridge and carefully remove the springform (you might need to ease a knife around the edges first). Slice and serve immediately, artfully sprinkled with dried rose petals.
From: The Greenwich Market Cookbook
Kitchen Press Ltd