Raw Cherry & Coconut Cake

BASE
1/2 cup cashews
1/2 cup pepitas
2 tablespoons coconut flour
1/4 tsp vanilla extract
pinch of salt
2 tbsp coconut oil
2 tbsp rice malt syrup 
1 1/2 tbsp cacao powder

CHERRY LAYER
1 cup cherries (frozen or fresh)
1/4 cup coconut oil
1 cup cashews (soaked for at least 2 hours) 
1/2 cup rice malt syrup
1/2 cup dessicated coconut

CHOCOLATE LAYER
1/3 cup coconut oil, melted
¼ cup raw cacao powder
¼ cup rice malt syrup

COCONUT LAYER
1 cup raw cashews (soaked for at least 2 hours)
2 1/2 cups shredded coconut
2 tsp vanilla extract
1/3 cup rice malt syrup
2 tsp coconut water

*This makes enough coconut layer to have extra to roll into 10 balls to drizzle chocolate on and place on top of the cake!

TOP CHOCOLATE LAYER
2 x 100g blocks of organic chocolate, melted
or ingredients as previous choc layer


*If making this cake all on the same day, make sure to put 2 cups of cashews in bowls of water to soak early that morning or the night before (1 cup of cashews in each bowl ready to drain and use for the 2 layers)

1. Prepare a round cake tin (I used 20cm round tin) by lining it with aluminium foil (foil works best for a round tin). Make sure you put the foil in so it overlaps the top edges of the tin, making it easy to grab and pull your raw cake out later.

BASE
1. Process the cashews and pepitas in a food processor until a fine meal consistency.
2. Add the rest of the base ingredients and blend until everything is well combined.
3. Push base biscuit dough mixture into bottom of your tin and place into the freezer while you make the cherry layer.

COCONUT LAYER
4. Combine all coconut layer ingredients in food processor and process until combined well. Push down in slice tin on top of your base. You should have some leftovers which you can roll into about 10 balls. Set back in freezer.

CHOCOLATE LAYER
5. Mix together all chocolate layer ingredients (must be at least 2/3 cup to cover if using 20cm round tin) and pour over the top of your coconut layer. Place back in the freezer to set while you make the cherry layer.
 
CHERRY LAYER
6. Combine all cherry layer ingredients in food processor and process until combined well. Push down in slice tin on top of the chocolate layer. Set in freezer for at least half an hour.
 
TOP CHOCOLATE LAYER
7. You can either mix up the same chocolate layer as before or melt some chocolate to use. Then simply pour on the top of your raw cake. I saved a little and drizzled it over the extra coconut balls. Place both the cake and balls back into the freezer until your ready to serve. I would suggest leaving it out of the freezer for about 5 minutes before you try cut it up.

TIPS
◇ Wobbling the tin back and forwards on the bench each time you put it a layer can help to level each layer.
◇ I lifted the cake out of the tin and placed it on my hand whilst peeling most of the foil off but leaving it on the bottom (make sure you peel it off the pieces later)

 TIPS FOR CUTTING
◇ Allow to sit 5 minutes.
◇ Cut cake across like a slice rather than triangles like a regular cake.
◇ Cut gently to avoid cracking layers and making too much of a mess!
◇ Cut pieces twice the length you would like and then lay on their side to cut in half.