INGREDIENTS

• 300 g cashew nuts
• 300g medjool dates
• 3 tablespoons maple syrup
• 5 tablespoons KIKI Raw Cacao Powder
• 1½ teaspoons vanilla extract

BASE

• 60 g cacao butter, (see note)
• 3 KIKI Raspberry Leaf Capsules (emptied capsules)
• 150 g walnuts
• 3 tablespoons KIKI Raw Cacao Powder
• 100 g dried figs

ICING

• 150g cacao butter or KIKI coconut oil
• 100ml Tahini
• 120g KIKI Raw Cacao Powder
• 2 teaspoons maple syrup (see note)
• 2 tablespoons raw chocolate mulberries
• 2 tablespoons KIKI Goji Berry Powder
• 2 tablespoons KIKI Acai Berry Powder
• 2 spoons of dried flowers (I chose primrose)

METHOD

1. Soak cashews and dates 3 hours before making this cake, then line a 20cm spring form cake tin with grease proof paper.
2. To make the base, shave the cacao butter very finely into a small bowl, then place in a large bowl of hot water and allow it to melt (it melts at about 34ºC, so is still considered raw).
3. Blend the walnuts in a food processor until very fine, combine with the other base ingredients and press into the tin. Chill while you make the filling.
4. Blend the cashews until it becomes a paste, then add the remaining ingredients (remember to de-stone the dates) and carry on blending until everything comes together. Press into the tin and chill for at least 3 hours.
5. Combine the icing ingredients and chill for about 20 minutes to set a little, stirring once or twice.
6. Run a round-bladed knife around the edge of the cake and remove it from the tin. Spread the icing on the cake with a palette knife and dust with the raw chocolate mulberries, goji berries and dried edible flowers (if using).

Recipe by Peter Grant of Trewhitts

Trewhitts is a Vegan Catering company that freshly cooks everything and maintains the nutritional, taste, ethical and visual value of their food.