This is a double mix which will fill a 25cm springform pan. This makes 16 large slices. You can freeze this cake for up to 3 months. Best if you cut it in pieces after it is completely set and then freeze in indivitual slices.
- 1 cup dates, mejool (no need to soak)or dried (soak in boiling water for 10 minutes)
- 2 cups nuts (I used roasted almonds, but raw is fine and any nut that you like)
Process well until it binds together and press into the tin with a piece of baking paper covering the bottom. Set aside.
Turkish Delight Layer
- 4 cups soaked cashews rinsed and drained very well
- 1 cup coconut oil, melted into a liquid
- 1 cup maple syrup
- 1 can coconut cream
- 1 cup cranberries (soaked for 10 minutes in boiling water and squeeze out the moisture well)
- 2 baby beetroots for the pinker colouring (optional). You can also use a natural red food colouring. Make sure it isn’t cochineal which is squished bugs.
- 4 teaspoons vanilla essence
- 2 tablspoons rose water
Blend all ingredients until smooth
Pour over the base and freeze or refridgerate until firm
*note: make sure the ingredients aren’t too cold, if they are, when you blend, the coconut oil will solidify and it will become impossible to blend. If this does happen, just submerge the whole blender into a sink filled with hot water until it warms up and melts.
- 1 cup liquified coconut oil
- 1 cup maple syrup
- 3/4 cup cacao or carob powder (sift if using carob)
Whisk together very well until the mixture thickens and becomes smooth and shiny.
Pour over the Turkish Delight layer and refrigerate or freeze until firm
Decorate with grated chocolate or carob, edible rose petals (available at greek deli), roses, strawberries or raseberries (think pink) and pistacio crumbs.
Before serving, thaw in the fridge for couple of hours, or leave out on the bench for around 20 to 30 minutes depending on the room temperature.
I find thawing in the fridge gives a better result. The cake can then be served straight from the fridge and it thaws more uniformly