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    Lucia Vimercati
     

      

    Yoga e cucina naturale - Yoga and mindful cuisine

    Yoga und bewusst kochen - Yoga et cuisine naturelle 

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    Raw zebra cake

    Crust:

    2 cups almond flour,

    3 Tablespoons agave syrup,

    2 Tablespoons coconut oil,

    4 tablespoons raw cacao

     ½ teaspoon vanilla powder

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    In a food processor process until it sticks together then spread at the base of a  container greased with coconut oil  and put in the freezer

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    Filling:

    3 cups cashew nuts,

    water

    1,5 cups coconut oil

    1 cup agave syrup

    ½ teaspoon vanilla powder

    3 tablespoons raw cacao

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    Soak the cashews for at least 2 hours. Remove them from the water and blend all the ingredients, except cacao, until you obtain a smooth cream. Divide the cream in two halves, and blend one half with the cacao. Take the crust out of the freezer and with a tablespoon start pouring the creams alternating the dark cream with the other one, until you finish the ingredients.Put the cake back in the freezer for 3-4 hours. 2 hours before serving remove from freezer. Remove from the container when still frozen using a knife if necessary

    © 2013 by Lucia Vimercati. Powered by Wix.com      Photo Credits: Suzanne Ajangma, Susanne Breuer, Emily Topp Born, Lucia Vimercati, Yoga Sauvage