What I really like about raw cakes is how incredibly versatile and forgiving most recipes are. You can pretty much add or subtract what you choose. I garnished this cake with chopped pistachios, edible flower petals, and cacao nibs.
50 grams hazelnuts (50g = half a cup)
50 grams pecan nuts
50 grams almonds
6 (plus) medjool dates (can be substituted with maple syrup - a about 3 T)
1 tbsp coconut flakes
Process crusts ingredients until it forms a light crumb consistency. Press firmly into the base and sides of a 9 inch removable bottom tin. Place in freezer to firm.
2 cups of cashew nuts soaked in boiling water for about thirty minutes or soak overnight in water. Then, drain.
6 Tbs cacao powder
1 can of coconut milk chilled in the fridge to separate the cream and water (use only the solid cream).
3 Tbs maple syrup
2 Tbs coconut oil (solid)
1 tsp vanilla extract
1 Tbs ground espresso beans
Add all ingredients, minus the coconut cream, to a food processor or blended, and blend until smooth and creamy.
Add the chilled coconut cream (not the water) and blend.
Pour filling into shell and place in freezer/fridge to set.
Garnish with your favorite toppings.