Today is Earth Day and we thought it best to let our hippie flag fly by sharing this flower-powered raw confection from the amazing duo at Green Kitchen Stories. David and Luise are the artful Stockholm couple behind this well-styled, veggie-friendly site chock-full of gorgeous and flavorful recipes that incorporate organic ingredients and vegetarian sensibility.
The couple and their baby daughter Elsa gathered the edible flowers for this recipe while on a day trip through an organic garden on a small Swedish island – yes, really. The resulting raw, vegan and superfood-filled cake is as gorgeous as it is delicious and whether you whip it up for an impromptu Earth Day celebration or bookmark it for a Mother’s Day surprise, we strongly suggest getting your hands on a slice of this vegan confection sooner than later!
Flower Power Cake
Edible flowers include: Viola-type flowers, Calendula, Roses, Rosehip, Dandelions, Carnations, Lavender, Cornflowers, Pea flowers, Day Lilies, Chamomile and many more...
- Crust Ingredients:
1 1/2 cups almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh dates (medjool), pitted
2 tbsp virgin coconut oil
1 tsp sea salt
- Filling & Topping Ingredients:
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp grounded vanilla powder or 1/2 vanilla pod
1/3 cup coconut oil, melted
1/3 cup honey or agave nectar
1 tbsp rosehip powder (optional)
2 medium size pomegranate, seeds
1/3 cup frozen raspberries
1/2 lime, juice
Organic & edible fresh flowers!
Making the crust: Grind nuts and seeds in a blender or a food processor for about a minute. Add dates, coconut oil and sea salt and run the processor until it all comes together. Flatten it out on the bottom of an 8-inch non-stick spring form. Store in the fridge while you make the filling. Clean blender or food processor well.
Making the filling: Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine. Place soaked cashews, lemon juice and zest, vanilla, coconut oil, honey and rosehip in blender or food processor and blend on high until very smooth (this make take a couple minutes so be patient). Pour the filling over the crust and place in the freezer for 30 minutes or until set. Clean blender or food processor well.
Making the topping: Place pomegranate seeds, raspberries and lime juice in a blender or food processor and blend until smooth. Pour the topping on top of the cashew filling, place the cake back in the freezer for about 30 minutes.
Serving the cake: Remove from freezer 30 minutes before eating. Decorate the cake with fresh organic flowers. Run a smooth, sharp knife under hot water and cut into slices.
For more amazing dessert recipes, check out this pair's Healthy Desserts App and get your vegan sweets on!