When you are indulging in a delicious dessert, using ingredients that nourish and strengthen your hair is easy. This amazing cake has several ingredients sure to make a difference in the appearance of your hair. Hazelnuts are known for their ability to help grow your sluggish locks into strong healthy hair. Dates are an excellent choice to prevent hair fall. The rich omega-3 fatty acids and beneficial oils from cashews and coconut oil will enrich your hair with beneficial vitamins.
To make the base for the cake, you will need ½ cup of both hazelnuts and pitted dates, both having been soaked overnight. First, process the hazelnuts to mince them a little, then add the dates. Process until well blended. Using a 16 cm (6.3 in) cake pan, add the mixture and press it with your fingers to cover the bottom of the pan. Place the cake pan in the freezer while you make the next layer.
Next, you will need to make the cherry cream. You will need ½ cup of raw cashews that have been soaked overnight, ½ cup of either fresh or frozen cherries that are already pitted, the juice from one orange, 3 tablespoons of extra virgin coconut oil and 2 tablespoons of honey (or sweeten to your taste). Make sure that the coconut oil has been melted in a bain-marie for easier incorporation into the recipe. Begin blending by combining the cherries and the orange juice. Then add in the raw cashews, coconut oil and the honey. Process everything until smooth.
Before making the cacao cream, you can decide on the final look of the cake. If you would like very well defined layers of each type, then allow the cherry cream to harden completely before adding the cacao cream. If you would like a unique, abstract look to the cake, then do not wait for the cherry cream to harden and add the cacao cream on top.
For the final layer, you will need ½ cup of pre-soaked raw cashews, the juice from one orange, 2 tablespoons of raw cacao, 3 tablespoons of coconut oil and 2 tablespoons of raw honey (or to your taste). Keep a bit of orange juice on hand to moisten the mixture if it sticks to the blender walls during processing. In a separate bowl, mix the cacao with the orange juice until smooth, then add into the blender with the cashews. Process a little bit, adding orange juice as needed. Add in the coconut oil and honey, then process again. Pour this mixture on top of the cherry cream using the method you’ve chosen.
Sprinkle fresh coconut flakes on top of the cake and place in the freezer for a few hours or overnight. This cake is very tasty and I’m quite proud of it.
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