You will need to do a little preparation in advance to make a batch of crystalised ginger, but its worth it. The four layers that make up this raw vegan cake have a ginger bite with the freshness of lime and kiwi cutting through. You'll need a food processor and ban marie for this recipe.

Ingredients

For base

• 125g raw brazil nuts
• 125g raw pecan nuts
• 1/8 teaspoon Himalayan rock salt (or sea salt)
• 12 soft dates, pitted and chopped

For filling

• 300g raw cashews
• 100g Sweet Freedom (or raw honey)
• 75g virgin coconut oil (warmed to liquid)
• 1/4 teaspoon Himalayan rock salt (or sea salt)
• 1/2 tsp pure vanilla powder
• 75g crystalised ginger
• 3-4 cm root ginger, grated or chopped finely
• 2 organic unwaxed limes, zested and juiced
• 2-3 tsp barleygrass powder

For topping

• 50g raw cacao butter
• 40g raw cacao powder
• 1 tbsp sweet freedom
• 2 tbsp virgin coconut oil
• 3 or 4 Kiwi fruit, peeled and sliced

Method

1. If not non-stick, lightly coat a 8 inch spring form tin with coconut oil
2. To prepare the crust, process brazil nuts, pecans and Himalayan salt in a food processor until the nuts are fine crumbs
3. Add the dates and process until the mixture holds together when squeezed between your fingers (process a little longer and/or add more dates if not holding together)
4. Firmly press crust into the bottom of the tin and set aside
5. To make the filling, combine the cashews, Sweet Freedom, Himalayan salt, vanilla powder, lime juice and root ginger in a food processor and blend until smooth and creamy
6. With the processor running, add the melted coconut oil and process for a minute until blended
7. Add the crystalised ginger and process for 30 seconds to break up and mix in slightly. You want it to still be crunchy bits
8. Line the edge of the tin with slices of kiwi fruit around the side
9. Remove half the filling from the food processor and spread over the base of the tin, tapping down to flatten as much as possible
10. Add the barleygrass powder to the remaining filling in the food processor and process until well blended. If you want it darker green, add an extra tsp of barleygrass powder and process in
11. Carefully spoon this over the first layer and tap down to smooth, then set aside
12. To make the topping, slowly melt the cacao butter in a ban marie
13. Once its melted, add the cacao powder and mix in well
14. Add the Sweet Freedom and stir in throughly.
15. Slowly pour the chocolate mixture over the top
16. Sprinkle with the lime zets and lay the remaining kiwi slices over the top
17. Place in the fridge and allow to set for at least 4 hours

Will keep for a few days in the fridge with no problems, or can be sliced and frozen in portions (just let them defrost for an hour or so before eating them).

One thing I've noticed is that because the kiwi fruit are quite juicey, it doesn' last as long in the fridge and when defrosted, they don't look their best. So you'll either have to eat it quickly, or you could leave them out or replace with fresh strawberries.

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