Its all in the name... just wait till you taste! (spoiler alert, its turkishly delightful)
Turkish Delight Cake With Raw Brownie Base
ingredients
Base
- 5 large pitted medjool dates (approx 1/2 cup)
- 1 cup of walnuts
- ½ cup of almonds
- 3 tbs Loving Earth Cacao Powder see product
Filling
- 3 cups of raw cashews that have been soaked overnight
- ¼ cup of melted Loving Earth Coconut Oil see product
- 1 tsp vanilla paste
- ½ cup of coconut nectar
- 1 tbs finely grated beetroot
Toppings
- Loving Earth Dark Chocolate. see product
method
- Step 1Pulse all base ingredients in a high-speed blender or food processor blend until they stick together. Take care not to over process, you still want some texture.
- Step 2Press evenly into a lined 18cm baking tin & place in the freezer while you make the filling.
- Step 3In a high speed blender or food processor blend all filling ingredients until super smooth.
- Step 4Take out ½ of the mixture & set aside
- Step 5To the remaining filling in the blender add 1tbs of finely grated beetroot (I used a microplane) & 3 tbs of rosewater* Blend until smooth.
- Step 6To the mixture you set aside add 2 tbs of Loving Earth Cacao Powder & mix well.
- Step 7Layer over your base in 2 or 4 layers depending on how you want it to look (I did 4). Let the cake sit in the freezer for 10-15 mins between adding layers.
- Step 8Store in the freezer.
- Step 9When ready to eat drizzle with melted Loving Earth dark chocolate.
- Step 10Allow to defrost a little before slicing.
- Step 11*Please note different brands of rosewater have different amounts of water added. Add your rosewater a tablespoon at a time & taste as you go.
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