- • 200grs of activated almonds
- • 200grs of soaked dates 4 hours
- • cinnamon
- • a pinch of Himalayan salt
- • a pinch of nutmeg
- • 150grs of activated and dried cashew nuts
- • 100grs of melted cocoa butter at 42º
- • 75grs of syrup of agave (to the taste of sweetness)
- • 1 orange
Crush the almonds with the dates in a food processor or food processor until you get a cookie-like texture. a pinch of cinnamon, a pinch of himalayan salt and a pinch of nutmeg are added. it is spread with the hands on a mold for cakes (of those that are removable) leaving half a centimeter high on the edges that will collect the filling paste. it is important to place parchment paper between the base and the mold.
Beat the activated cashews, the cocoa butter, the agave syrup and a little orange zest in a powerful blender. (you can also substitute cashews for 150g of bananas). spread over the base and put in the fridge for 2-3 hours.
Before serving, sprinkle with cinnamon, orange zest and place a few slices of orange (dehydrated if possible) to decorate. p>
*note: when we say that a nut is “activated” it means that it is soaked for 8 – 12 hours (for example it can be soaked overnight) so that they are easier to digest (remove water which is where the nutrient inhibitors stay).