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Quick Raw Lavender, Cardamom and Honey Cake

This recipe combines the delicate scent of lavender with the refreshing taste of lemon and the exquisite flavor of cardamom. The result is a smooth and delicious raw cake.
Prep Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 1 cup Raw Almonds
  • 1/2 cup Raisins
  • 1/2 cup Dates pitted
  • 1 tablespoon Raw Honey
  • 4 tablespoons Coconut Oil cold pressed

Filling

  • 2 1/2 cups Cashew Nuts
  • 2 Lemons juiced
  • 1 teaspoon Dried Lavender Flowers
  • 3/4 cup Coconut Oil cold pressed
  • 1/2 cup Raw Honey
  • 3-4 Cardamom Pods
  • Pinch of Salt

Instructions

Crust

  • Place all the ingredients for the crust in a food processor and mix until the mixture starts to come together.
  • Line the base of a 10'' springform pan with parchment paper.
  • Add the mixture for the crust and press with your fingers to distribute evenly.
  • Take the springform to the freezer until you prepare the filling.

Filling

  • Place the cashews in a bowl and cover with water. Soak for at least 2 hours, better overnight.
  • Drain the liquid and transfer the nuts to a food processor.
  • Add all the other ingredients and process until you get a creamy consistency.
  • Take the springform out of the freezer and add the cream.
  • Take it to the freezer again for at least 4 hours.
  • Remove the parchment paper, transfer to a plate, slice and serve.