For the base
1/2 cup cashews
1/2 cup pecans
1 tablespoon coconut oil
1 tablespoon melted cacao butter
1 teaspoon agave
1 teaspoon lemon juice
Method
1. Pulse all ingredients in a food processor until they bind.
2. Press into a 9” springform cake pan and place in the fridge to set.
For the filling
3 cups Irish moss paste
1 cup cacao powder
1. cups grated or chopped cacao butter which has then been melted
1 cup water
1 tablespoon lemon juice
1/2 teaspoon tamari
1 teaspoon vanilla extract
Method
1. Blend all ingredients in a high-speed blender until smooth and pour on top of the base.
2. Leave in the fridge to set.
For the cream topping
1 cup cashews, soaked for two hours or more
1/2 cup water
3 tablespoons Irish moss paste
1/2 teaspoon vanilla extract
1 teaspoon Camu Camu Powder
2/4 cup agave nectar
1 teaspoon lemon juice
pinch salt
1 tablespoon macadamia oil (optional)
Method
1. Blend all ingredients in a high-speed blender until smooth.
2. Serve with chocolate torte and fresh berries.