By Chef: Summer Sanders
Posted: December 19, 2013
An amazing work of art by Summer Sanders of Radiantly Raw Lifestyles that YOU can recreate in your very own kitchen! It’s actually easier than you’d imagine. This was originally created to celebrate the 4th of July, however we’re bringing it BACK from the archives because it is simply too gorgeous not too. This is a great recipe to whip up if you’re looking for creative ways to utilize those frozen berries you’ve stashed away from your summertime harvest. Made with truly raw cashews, coconut oil, ethically sourced raw, organic honey (or maple syrup), fresh lemon, real vanilla, and berries plump with juicy, antioxidant-rich goodness…..you wont be able to resist slicing yourself a piece.
- 1 cup of brazil and walnuts
- 1/2 cup gluten-free oats
- 1/3 cup coconut oil
- 3 dates
- 1/2 teaspoon salt
- 2 cups soaked cashews
- 1/2 cup coconut oil
- 1 frozen or fresh banana
- 1/2 cup maple syrup or raw ethical honey
- juice of two lemons
- 1 tablespoon vanilla
- 1/2 tablespoon salt (to taste)
- 1 cup blackberries or blueberries (frozen is best)
- 1 tablespoon maple syrup
- 1/4 cup lemon water (more if you see that it’s not liquid enough. You need it to be pretty thin, but thick enough to hold together when piping onto the cake.
1) In a food processor, blend all of your crust ingredients together until a dough like consistency forms.
2) Oil a pie pan or springform pan with coconut oil. You can line a springform pan with parchment paper if you wish.
Set in freezer.
3) In your vitamix, blend all cake ingredients. Blend until very smooth. Pour into pie pan.
4) Set in freezer
5) For the sauce, blend all ingredients together and place in a sandwich bag or pasty bag. If you using the sandwich bag, cut a small hole in the side so the sauce can come through. When finished, keep in freezer with some plastic wrap over it. Wait to cut it till fully frozen.
1) draw two to three circles at least an inch apart on your cake. once the circles are there, take a toothpick and start drawing a line from the very middle of the cake, working your way out to the side. Work in a way that you move back and forth, never removing the toothpick thill the pattern is done.