RAW GINGERBREAD CACAO CAKE

Merry Christmas beautiful people 🎄 We are so thankful for 2016 and the awesome journey it has been.

What are you thankful for this year? This mini dessert reminds us that great things can come in small parcels, let's take a moment to remember how all the small moments make us who we are today. ✨

Raw probiotic gingerbread chocolate

Raw probiotic gingerbread chocolate 🎂

DF GF 

Ingredients :

Base:
1 cup raw almonds
1 tbsp cacao powder
1 cup pitted dates
1 tbsp blackstrap molasses

Layer 1:
1 cup raw cashews soaked for at least 6 hours
1/2 banana
2 tbsp blackstrap molasses
3 tbsp coconut oil
3/4 cup non-dairy milk
1 tsp YANG Magic Dust

Layer 2:
1 cup raw cashews soaked for at least 6 hours
1/2 banana
4 tbsp coconut sugar
3 tbsp coconut oil
3/4 cup non-dairy milk
1/4 cup cacao powder

Instructions:

Process the base ingredients until it forms into a dough.
Line a cake mold and place dough at the bottom, place mold in the freezer.
In a blender add the Layer 1 ingredients and blend until smooth, pour the mixture on top of the base.

Do the same with Layer 2 and pour it on top of Layer 1, let it chill in the freezer overnight and take it out 15 minutes before slicing so it is creamier. Top with cherries.

IMG_2680.JPG