Frozen cashew berry mousse layer cake

Frozen cashew berry mousse layer cake

12-16 pieces

Bottom layer

2 dl sunflower seeds

10 fresh (150 g)

1 tbsp freshly squeezed lime juice

zest from 1 organic lime

1 tbsp cold pressed coconut oil

1 pinch sea salt

one big handful of fresh lemon balm

Cashew layer

2 dl natural cashew nuts

1 tbsp agave syrup

1 tbsp cold pressed coconut oil

3 tbsp water from soaking the dates

3 tbsp freshly squeezed lime juice

1 pinch pure vanilla powder

1 pinch sea salt

Berry mousse layer

3 dl frozen raspberries

5 fresh dates (75 g)

1 tbsp cold pressed coconut oil

1 ripe avocado

To garnish

Fresh berries (I used raspberries and blackberries)

lemon balm

cacao nibs

How to

Soak the cashews i water for at least 8 hours, or over night.

Bottom layer: Toast the sunflower seeds in a hot, dry frying pan until lightly golden. Pit the dates. In a food processor mix the sun flower seeds to a flour. Add dates, lime juice, zest, coconut oil and salt and mix to a dough. You might have to add 1-2 tbsp water to make the dough get the right texture. Add the lemon balm and pulse a few times. Cover an oblong bread tin with plastic film and press out the dough in the bottom of the baking tin. Place in the freezer.

Cashew layer: Drain the cashews, but save the water. In a food processor mix cashews, agave syrup, coconut oil until completely smooth. This takes at least 5 minutes with a regular food processor. Stop the food processor a few times and scrape down the sides of the food processor as necessary (to protect from over heating) before continuing. Add 3 tbsp of the soaking water, lime juice, vanilla powder and salt. Continue to mix until a completely smooth mixture. Spred the cashew mixture evenly over the bottom layer. Put back in the freezer for 1 hour.

Raspberry mousse layer: Defrost the rasberries. Pit the dates. Peel and pit the avocado. In a food processor mix raspberries and coconut oil until smooth. Press the mixture through a fine mesh strainer using a spatula to remove the raspberry seeds, leaving just the pulp. Transfer the mixture back to the food processor. Add dates and avocado and mix until completely smooth. Spread the raspberry mixture evenly over the cashew layer. Cover with plastic film and put back in the freezer. Leave for at least 3 hours before serving, or over night. Garnish with fresh berries, lemon balm and cacao nibs.

Oat and almond thumbprint cookies w rhubarb curd

This small cookies are kund of small bites of heaven if you ask me. Easy to make, really pretty and filled with flavor and nutritious ingredients. Containing goodies as oats, almond flour and almond butter, and sweetened with fresh dates they are a really good treat for you and your body. 

As we have the most beautifully tasting rhubarbs in Sweden now (in the beginning of the summer season) I felt like doing something with them. I ended up making the easiest rhubarb curd ever; Wash and chop the rhubarb in to pieces, then just lightly boil the chopped rhubarb in a little bit of water on low heat. When the rhubarb start to get soft I just roughly mash them with a fork, add a pinch of vanilla powder and agave syrup to taste. I really like the kind of sourish taste of the rhubarb though, so I tend to just use a tiny squeeze of agave to only get a sweet touch to it. You could do it without as well, or add more sweetening it you want. 

A few days after this picture was taken I baked the cookies again (yes, the first ones were finished by then…) for my 25-years birthday celebration party. Then I filled them with raspberry curd instead, prepared in the same way as my rhubarb curd but with raspberry instead. Very yummy as well, trust me! 

Tips! Make a bigger batch of the rhubarb curd and use as topping on your morning oats, chia pudding, smoothie bowl or why not as a filling in a sweet crêpe! Will keep in the fridge for about 3 days. 

Retouch of the pictures by Sofia Törnqvist

Oat and almond thumbprint cookies w rhubarb curd

Makes about 20 small cookies

Cookies

2 dl oats (gluten free if gluten intolerant) 

2 dl almond flour

1 tbsp corn starch

1/2 tsp baking powder

1 pinch sea salt

5 fresh dates

2 tbsp almond butter

2 tbsp oat milk

1/2 dl cold pressed coconut oil, melted

Rhubarb curd

60 g fresh rhubarb

2 tbsp water

1 tsp agave syrup

a pinch pure vanilla powder

How to:

Wash and slice the rhubarb in to pieces, about 1×1 cm. Boil rhubarb pieces in 2 tbsp water until tender. Using a fork. Add the agave syrup and vanilla powder, let simmer for a few more minutes.

Pre heat the oven to 200°C. Mix the oats until a flour in a food processor. Add the rest of the dry ingredients. Pit the dates. Add dates to the dry mixture and pulse until crumbly texture.

Add almond butter, coconut oil and oat milk. Mix until it forms in to a dough. You might have do add a bit more oat milk to get the dough to stick together. Roll dough in to about 20 small balls. Put them on a baking sheet and lightly press them down with your palm, finishing of by making a thumbprint “holes” using you thumb.

Fill in the thumbprint holes w rhubarb curd. Bake in oven for 15-18 minutes, until lightly brown and firm underneath. Don’t be afraid if the cookies seem to loose when taken out of the oven, they will be more firm as they cool down. Store in an air tight container in the fridge.