This is a smooth and decadent cake. Very rich and mousse-like in texture and the combination of yacon and vanilla gives it a hint of caramel. A perfect dessert free from dairy, gluten and refined sugars!
Equipment
- Bain Marie (Glass Bowl over Saucepan)
- Food Processor
- 6" Springform Cake Tin
- Spreading Knife
- Freezer
- Blender
- Spoon
- Optional: Paper Stencil & Sieve
Ingredients
For the base
- 150g Almonds
- Pinch of Salt
For the filling
- 235g Cashews (soaked)
- 100ml Water
- 1 Tsp Lemon Juice
- 1/4 Tsp Salt
Optional topping
- Edible glitter
Method
- Firstly, place your solid cacao butter in a bain marie over boiling water, let the butter melt slowly.
- Next, combine all of the base ingredients including 10g of the melted cacao butter into a food processor and blend to a tacky dough.
- Then, press this dough into the bottom of a 6 inch springform cake tin, pressing it down with a knife and spreading evenly.
- Place this in the freezer for 15-25 mins to harden.
- Meanwhile, blend the soaked cashews, lemon juice, water and yacon syrup together in a blender, keep blending until the consistency is completely smooth before adding your dry ingredients.
- Add the cacao powder, coconut sugar, vanilla and salt. Blend well!
- Next, add the rest of your melted cacao butter 40g into this mixture and blend.
- Quickly, remove the base from the freezer and spread this combined filling out over the base. Press down firmly to avoid gaps. Bang down on the counter to remove any air pockets.
- Smooth the filling down onto base with a hot wet spoon, to avoid sticking.
- Place in freezer for 2 hours minimum, or overnight if possible.
- Remove from tin and carefully slice away from base of cake tin.
- If you'd like to make it festive, cut out any stencil shapes on paper, lay it gently over the cake and sieve edible glitter on top.
- Serve and enjoy!
Print
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