} } Alchemy Academy Bali Raw Vegan Chef Training
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3 cups cashews, soaked, drained and rinsed

2 cups water

1/2 cup honey

1/4 cup lemon/lime juice

seeds of 1 vanilla bean

1 teaspoon spirulina powder

1/4 teaspoon salt

10 drops food grade essential oil, min flavor

1 cup cacao butter, melted


1 cup filling

1/2 cup cacao powder

1 tablespoon vanilla extract

1 tablespoon honey

1 tablespoon cacao powder for garnish

mint leaves for garnish

To make the crust, put the oats, coconut, cacao and salt in a food processor. and pulse until well mixed. Add remaining ingredients and continue processing until a sticky dough is formed. Press the crust evenly into the base and sides of a 20cm cake tin. Cover and set aside while making the filling. 

Add the cashews, water, honey, lemon juice, vanilla, spirulina, salt, and essential oil to a blender and blend well until very smooth. The mixture should not be grainy, so make sure the nuts are adequately blended. Add the cacao butter and blend briefly until incorporated. 

Reserve 1 cup of the filling and pour the rest into the crust. Set aside while making the swirl (do not refrigerate the cake yet!)

To make the chocolate swirl, combine all ingredients in a blender and blend briefly until incorporated. Pour the swirl on top of the cake in a random pattern. Use a chopstick to create a swirling effect, mixing the colors of the green filling with the chocolate swirl. 

Refrigerate overnight or place in the freezer to set for about 4 hours. 

Sift cacao on the top of the cake and garnish with fresh mint leaves.




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