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INGREDIENTS

For the crust

Dates 1cup (pitted presoaked 15min)

Raw Brazilian nuts 1/3 cup

Raw Almonds 1/3 cup 

Raw Pecans 1/3 cups

Raw Macadamia nuts 1/3 cup

Coconut oil 1/4 cup (melted over the steam)

Pinch of Vanilla powder

Pinch of Himalayan pink salt

Spring form cake pan 9 inch

Food processor

Spatula

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PROCESS

Blend all in a food processor by pressing pulse slowly and gradually until you get semi smooth texture.

When ready, place the mixture in the middle of the cake form (you may line the bottom with parchment paper, but it’s not necessary).

Start pressing down with spatula and eventually with your fingers to make it evenly flat.

When ready, place it into the freezer for ½ hour.

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For the filling

Raw Cashew nuts 4 ½ cups, 1 1/2cup for each layer (presoaked for 6 hours)

Organic cold pressed coconut oil 3tbs, 1tbs for each layer (melted above the steam)

Thick coconut cream 6tbs, 2tbs for each layer (for the best results I recommend cooled Thai brand)

Ripe bananas 3, 1 for each layer (sliced)

Matcha 1tbs for the bottom layer

Mango for the middle layer (peeled and sliced)

Fresh strawberries 1cup for the top layer (washed and sliced)

Vanilla powder pinch ¼ tsp for each layer

Maple syrup 3 tbs, 1 tbs for each layer (optional)

Pinch of Himalayan Pink Salt

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PROCESS

Start blending all the ingredients for the Matcha layer starting with the cashews in a food processor by pressing pulse slowly and gradually first, and then on full speed until you get completely smooth texture.

Pour into your cake form by starting from the middle spreading with spatula all the way to the edges.

When ready, place it again into the freezer for ½ hour to let the layer firm up.

In the mean time repeat the process with the mango layer.

When ready, careful pour the layer on top of the Matcha layer and place into freezer for ½ hour.

Repeat the same with the top strawberry layer and store the cake into freezer for at least 6 hours.

When ready, move the cake from freezer to refrigerator for couple of hours before you remove the spring form. 

You may have to wait couple more hours before is totally thawed and ready to be served. 

Decorate your cake, ½ before serving.

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TOP LAYER & DECORATION

Strawberries fresh 1cup (strawberry rose tutorial video is at the bottom of the page)

White Lilac (optional)

 

Butterflies

Matcha ¼ tsp

Canned coconut cream ¼ cup

Banana ¼

Squeeze bottle

Butterfly Silicone chocolate mold tray

 

For the butterflies, blend all the ingredients in a food processor.

By using the squeeze bottle, fill up few butterflies of the mold and place it into the freezer for couple of hours.

When ready, carefully remove them from the tray and decorate your cake.

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NOTE:

This cake has to be stored in the refrigerator in a sealed container or freezer if you wish to last longer.

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