Preparation time: 20-40 min
200 g almonds
200 g dates
350 g cashew nuts
1 l water
2 pinches of vanilla
1/2 tsp cinnamon
7 tbs cacao powder
8 tbs date syrup (or any other sweetener: agave syrup, coconut syrup,...)
lemon juice of a half lemon
200 g cleaned fresh strawberries
200 ml coconut oil
Soak almonds, dates, and cashews individually in three different bowls with plenty of water for about 4 - 8 hours.
Wash the almonds under running water and add to a blender with 1 liter of water, vanilla, and cinnamon. Blend until you get a smooth and runny mixture, then drain well through a nut milk bag until you get a dry dough. Save some sieved milk for later and if there's any left, you can use it in other dishes as milk (drinks, puddings, desserts,...).
Drain the dates and save the water, add them to a blender and start blending. While blending, slowly add just enough leftover water until you get a creamy batter.
Mix the sieved part of almonds with date paste and 4 spoons of cacao. This is the cake crust. Use your hands to spread it evenly on the bottom of a cake pan.
Wash the cashews well with running water. Add half of the cashews to a blender, add 4 spoons of date syrup, 3 spoons of cacao, and 100 ml almond milk which we got by making the cake crust. Blend until you get a creamy mixture. Make sure that when you use a stronger blender, the mixture doesn't overheat. When using a weaker blender, it will take longer to get the right mixture. Sometimes, depending on the structure of nuts, you have to add more almond milk to make the mixture really smooth and creamy. Then add 100 ml of melted coconut oil. This is how we get the chocolate cream.
Now we are going to prepare the strawberry cream the same way. Add cleaned strawberries and the other half of cashews to a blender, add 4 spoons of date syrup and lemon juice. Sometimes, depending on the structure of nuts and juiciness of strawberries, you have to add a bit more almond milk to make the mixture really smooth. Then add 100 ml of melted coconut oil. Take turns pouring strawberry and chocolate cream into the cake pan. You may play with a chopstick in the end and create a beautiful mandala by making circles in the cream.
Put the cake in the fridge for 16 hours.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.