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Probiotic purple Cake with Kombucha
7 medjool dates clean and boned
70 g buckwheat sprouted and dehydrated (you can replace by fine oat flakes)
Ingredients for cream
250 g hydrated cashew nuts
1 cup Kombucha flowers
1 tablespoon unrefined honey
7 tablespoon coconut oil
1 tray of fresh purple blueberries
1 tray of fresh blackberries
a pinch of sea salt
Process all the ingredients from the base until they are integrated. There’s got to be a sticky dough. Prepare with the buckwheat, it will give an exquisite contrast. Put a baking paper on the base of the mold and cover with the dough.
Press with your fingers to make it uniform. Have to to be 1 centimeter thick. Drain the cashews and beat with the rest of the ingredients except blueberries and blackberries, until you get a fine texture. Fill the mold with the half of the cream. Reserve in the freezer for 1 hour. With the other half of the cream, add blueberries, blackberries and cream until they are integrated. It does not matter if there is any piece left.
Remove from the freezer mold and fill with the purple cream. Put it back in the freezer 4-5 hours. To serve, decorate with blackberries, blueberries and some chocolate yarn prepared at the moment. To make, press a thin-bladed knife over a chocolate tablet all along. Repeat until you get the desired amount.