Raw Lime Cream Cake

Ingredients for 1 servings:

• 120 g hazelnuts
• 3 tbsp desiccated coconut (10 g)
• 6 large dates (90 g)
• 1 pinch of salt
• some coconut oil for the mold
• 350 ml almond milk (almond drink)
• 25 g seaweed (dried Irish Moss, weighed before soaking)
• Water for soaking
• 100 g cashew nuts (soaked in water for 1 hour)
• 1 organic lime(s), zest and juice
• 1 lime(s), juice
• 1 pinch of Stevia
• 1 tsp, crushed algae powder (spirulina powder)
• 2 tbsp agave syrup
• 2 tbsp coconut oil, liquefied in warm water
• 2 tsp lecithin (sunflower lecithin)
• 1 organic lime(s), finely chopped peel
• possibly carob or cocoa powder
• possibly mint leaves

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

For the base, grind the hazelnuts (not soaked beforehand) and desiccated coconut (best with an S-blade). Gradually add the dates, then mix well with the salt until a workable mixture forms. Grease a 17-18 cm cake tin or a cake ring with coconut oil and pour in the mixture of hazelnuts, coconut flakes, dates, and salt, pressing down with your fingers to create an even base. For the lime cream, first make the almond milk. Soak the almonds in water for 12 hours. Discard the water and blend 1 part of the soaked almonds with 3 parts water in a blender. Strain this liquid through a nut milk sieve and collect the liquid. This liquid is the almond milk, which is then weighed accordingly for the cream. Wash the dried Irish moss thoroughly and then soak in plenty of water for 5 hours. Rinse thoroughly again. In a blender, thoroughly blend the softened Irish Moss with 150 ml of almond milk. Then add the soaked cashews. Also add the juice of 2 limes, the zest of 1 lime, and the remaining 200 ml of almond milk. Blend again on high for at least 2 minutes. Finally, add the agave syrup, spirulina powder, stevia powder, liquid coconut oil, and sunflower lecithin and blend briefly again. Pour this lime cream over the cake base and refrigerate overnight. Before serving, decorate the cake with the finely chopped lime peel. Cocoa powder or carob powder and mint leaves are also good garnishes.