raw chocolate cake layered with gojiberry and beetroot vanilla cream

Chocolate cake layered with Giji berry and beetroot vanilla creamRecipe by Yoko Inoue, photography by Adrian Lander and styling by Adair

Ingredients
Serves 6 (3 cakes)

Cake base1 cup activated walnuts
1 cup activated almonds
1 cup sprouted oat flour
1-2 tbs water
4 tbs raw cocoa powder
1 tbs raw carob powder
6 majool dates
2 tbs coconut oil, melted

Method
In a food processor pulse all the ingredients till a dough forms. Press into a round shape using a ring mould,  pack the mixture so it is smooth the top. Remove the ring carefully and repeat until you have 9 bases

Goji berry and beetroot vanilla cream1 cup cashew, soaked for a few hours to overnight
1 cup almond milk
1 tbs lemon juice
1/2 cup goji berry
1/8 cup chopped beetroot

Method
Blend all the ingredients above till smooth.

Ganache100ml coconut oil, melted
3 tsp raw honey
3tbs raw cocoa powder

Method
Blend till smooth

8 strawberries for decoration

To assemblePlace one of the base on a plate and cover the top with the cream
Carefully place another base and repeat with the cream and top with a base
Place halved strawberries on top and drizzle the ganache over the top of the cake
Chill till the chocolate hardens.

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