Superfood Berry Cake (Print Version)

# Ingredients:

→ Base

01 - Toasted almonds, 80g

02 - GF oats, 20g

03 - Dates, soaked an hour, 70g

→ Pink Mix

04 - Cashews, pre-soaked 4 hours, 150g

05 - Sweet agave nectar, 40ml

06 - Melted coconut oil, 40ml

07 - Fresh lemon squeeze, 20ml

08 - Dragon fruit powder, 2 teaspoons

09 - Warm plant milk, 20-30ml (adjust as needed)

10 - Ripe blackberries, 100g

→ Dark Berry Mix

11 - Cashews, pre-soaked 4 hours, 100g

12 - Sweet agave nectar, 30ml

13 - Melted coconut oil, 30ml

14 - Fresh lemon squeeze, 10-20ml

15 - Dark goji berry powder, 1-2 teaspoons

16 - Warm plant milk, 20ml (adjust as needed)

# Instructions:

01 - Cut baking paper to fit a 12cm wide, 10cm tall panettone mold.

02 - Mix your drained dates with the almonds and oats in a processor until sticky. Push the mix into your lined mold and pop it in the fridge.

03 - Put drained cashews in a blender with the oils, lemon and agave. Blend smooth. Mix in the dragon fruit powder for color. Pour half in the mold, drop in berries, then cover with the other half.

04 - Blend another batch of drained cashews with oils, lemon and agave. Add dark goji powder and mix well. Gently pour this over your pink layer.

05 - Let it sit in the freezer 4-5 hours till solid. Take it out 40-45 minutes before you want to eat it and add fresh blackberries on top.

# Notes:

01 - You can make each layer sweeter or less sweet as you like

02 - If your base feels dry, add a bit more oil. Too wet? Toss in some coconut flour

03 - Don't rush thawing or you won't get the right soft texture

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