This cake is like a nice and gentle reward for a tough day. It is light and fluffy in texture, kind in flavours, like a soothing touch on your chin. You just have to love it.
Ingredients crust:
- 3/4 cup soaked apricots
- 1 cup walnuts
- 1 cup oats
Ingredients apricot cream:
1 1/4 cup apricots
1 cup cashews
2 Tbsp maple syrup
4 Tbsp lime juice
Ingredients Chocolate cream:
- 1/2 cup coconut oil
- 3Tbsp maple syrup
- 1 cup coconut cream
- 1 cup cocoa powder
Crust:
Put the apricots and walnuts in a food processor and pulse to small pieces.
Add the oats and pulse to combine
Do not overdo it, you want to have some texture
Press the mixture in a cake mold with parchment paper at the bottom
Apricot cream:
Soak the apricots and the cashew for at least 6 hours or more.
Blend all ingredients together in a high speed blender until fluffy and creamy
You can add little bit of the soak water if you need
Spread the mixture over the crust and let set in the freezer while you prepare the chocolate cream
Chocolate cream:
Whisk together liquid coconut oil and maple syrup until well combined
Add cocoa powder while whisking
Put aside 1/3 cup of the mixture and keep it warm
Whisk in the coconut cream (the solid part of canned coconut milk)
Spread over the cake
For the chocolate garnish, place a sheet of parchment paper on a tray and put in the freezer to chill. After a while take out of the freezer and pour the chocolate mixture you've set aside in a random pattern and put back in the freezer. When hardened, break it into smaller pieces and stick in the chocolate cream layer.
Note:
It is soaked apricots in the ingredients list for the crust. I forgot to measure them before soaking 😀
I used organic apricots for the crust, but non organic for the cream layer, since the organic are dark brown in colour and I wanted to have yellow cream
Store the cake in the fridge