Ingredients for 2 glasses:
Cake base:
About 3 grated Carrots
5 Dates
1 handfull dried Mulberries or Raisons
Ground Cinnamon
Ground Nutmeg
Ground Clove
fresh Ginger
Cashew Cream:
60g Cashews soaked in Water for 2-3 hrs.
some Lime juice
4 Dates
Put all the ingredients for the cake base in a food processor and blend it well together.
Then mix your Cashew cream ingredients in a blender until you have a cream.
Layer the base and the cream in glasses and chill them in the fridge until ready to serve.
Tip: If you want a crunchier and more solid base you can add in Pecan nuts or other nuts.
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