Norbu Raw Recipes

RAW layer cake
Recipe by The Merrymaker Sisters
www.themerrymakersisters.com.au
Serves: 12
Ingredients
For the base:
• 1 cup raw walnuts
• 1 cup unsweetened shredded coconut
• 2 tbsp coconut oil
• 1 tbsp raw cacao powder
• 2 tsp Norbu
For the chocolate layer:
• 2 cups raw cashews, soaked overnight
• 1 ¼ cup coconut milk
• ⅓ cup coconut oil
• 2 tbsp Norbu
• 2 tbsp raw cacao powder
• Pinch of salt
For the berry filling:
• 1 ½ cup raspberries
(fresh or thawed frozen)
• 2 tbsp chia seeds
For the vanilla layer:
• 2 cups raw cashews, soaked overnight
• 1 ¼ cup coconut milk
• ⅓ cup coconut oil
• 2 tbsp Norbu
• 2 tsp vanilla extract
• Pinch of salt
For the chocolate shards:
• ½ cup coconut oil melted
• ⅓ cup raw cacao powder
• ⅓ cup nut butter
• 2 tsp Norbu
• 1 tbsp coconut sugar (for sprinkles)
GF
DF
EF
V
Method
For the base:
1 Line the base of a 20cm springform cake tin
with baking paper and grease the edges with
a little coconut oil.
2 In a food processor, whiz the walnuts, coconut,
raw cacao powder and Norbu until a fine meal
forms.Add the coconut oil and continue to whiz
until the mixture becomes a smooth butter.
3 Transfer into prepared cake tin and press the
base down evenly, covering the entire base.
Place into freezer.
For the chocolate layer:
1 Drain and rinse the cashews and place them into
the food processor along with the coconut milk,
coconut oil, Norbu, raw cacao and salt. Whiz until
completely smooth, this will take around 5 minutes.
3 Pour the chocolate layer mixture on top of the
base and place back into freezer.
For the berry filling:
1 In a food processor add the raspberries, whiz until
pureed. Add the chia seeds and whiz.
2 Pour the berry filling on top of the chocolate layer
and place into freezer.
For the vanilla layer:
1 Drain and rinse the cashews and place them into
the food processor along with the coconut milk,
coconut oil, Norbu, vanilla and salt. Whiz until
completely smooth, this will take around 5 minutes.
2 Pour the vanilla layer mixture on top of the berry
filling and place back in to the freezer for 2 hours.
For the chocolate shards:
1 Line a baking tray with baking paper.
2 In a food processor, place the coconut oil, raw cacao
powder, nut butter and Norbu and whiz until smooth
and glossy. This will take around 5 minutes.
3 Pour the chocolate onto the prepared baking tray
and place into the freezer for at least 10 minutes.
4 Once set, break the chocolate into shards.
To serve:
1 Once cake is set take it out of the freezer and rub
the outside of the cake tin with a hot cloth and
release the springform slowly.
2 Top with chocolate shards and sprinkle coconut sugar.
Cut into slices with a hot knife.
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