Raw Sunflower Seed Cherry Cake
Ingredients
For the crust:
- 40 g pistachios
- 50 g liquid honey
- 30 g coconut oil, melted
- 20 g ground flax seeds
For the sunflower-cherry layer:
- 160 g soft medjool dates, pitted
- 120 g sunflower seeds, soaked for 4 hours or overnight and drained
- 160 g cherries, pitted
For the banana-cherry layer:
- 1 medium banana
- 150 g cherries, pitted
- 20 g ground flax seed
- 20 g coconut oil, melted
Instructions
Crust:
- Line a 17 cm (7 inch) spring form pan with a circle of baking paper.
- Combine all ingredients in a food processor or blender. Process at a high speed, until a sticky and almost smooth ball is formed inside the blender.
- Press the mixture on the bottom of the prepared pan. Place the pan in the freezer.
Sunflower-cherry layer:
- Process the sunflower seeds in a food processor or blender. When they become almost smooth add the dates and process until homogeneous. Add cherries and process until almost smooth.
- Pour the mixture into the prepared pan, on top of the crust. Place in the freezer.
Banana-cherry layer:
- In a food processor process banana and cherries until almost smooth. Add coconut oil and ground flax seeds and process until the mixture thickens a bit.
- Pour the mixture into the prepared pan. Freeze for 6-7 hours or overnight.
- Once frozen, decorate with fresh cherries. Before slicing and serving leave the cake for 10 minutes at room temperature.
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