My Herbs 1

No-Bake Green Walnut-Date Cake with Barley
Grass, Apple and Cinnamon
Ingredients:
For the cake:
- One big handful of walnuts (soaked 2–3 hours in lukewarm water)
- 3 large Medjool dates (soaked for 30 minutes)
- 2 tablespoons dried coconut
For the crème:
- One handful cashews (soaked for 2–3 hours in cold water)
- ½ large peeled apple
- 2–3 teaspoons barley grass powder
- 2–3 heaping teaspoons virgin coconut oil (in semisolid state; in liquid form
= 4 teaspoons)
- 1½–2 tablespoons maple syrup
- ¾ teaspoon fresh lemon juice
- ¾ teaspoon cinnamon
Directions:
First the cake: Grind the dry coconut in a mill until sticky and place into
a bowl. Rinse the walnuts and chop or grind half of them into coarse pieces.
Add to the coconut. Mix the other half of the walnuts with the softened
dates into a sticky mixture and add to the bowl. Mix the ingredients in the
bowl, knead. Press the mixture into the bottom of a cake pan, and place into
the refrigerator.
Now the crème:
Drain the water from the cashews, and mix the cashews (at first at least
coarsely). Add the slices of the apple and the coconut oil, and mix again. Then
add the barley grass, cinnamon, lemon juice and maple syrup (or other
sweetener), and mix again until creamy. Now take the cake pan from the
refrigerator, spread the green crème over it and lightly tap the pan on the counter
so that the crème “settles” better. Chill in the refrigerator overnight, or for at
least four hours. Serve cold; it should last two to three days in the refrigerator.
MYHERBSMAG.COM
67