1 1/2 cups almonds,
1/2 cup sunflower seeds
2 tbsp hemp seeds
12 fresh, pitted medjool dates
2 tbsp virgin coconut oil
1 tsp sea salt
1 ½ cups raw cashews, soaked for at least 2 hours, longer if you have the time
2 organic lemons, juice & zest
1 tsp ground vanilla powder or 1/2 a vanilla pod
1/3 cup coconut oil, melted
1/3 cup honey or agave nectar
1 tbsp rosehip powder (optional)
2 medium size pomegranates, extract seeds
1/3 cup frozen raspberries
1/2 lime, juice
Organic & edible fresh wildflowers! The edible flowers we used include: viola-type flowers, calendula, roses, rosehip, dandelions, carnations, lavender, cornflowers, pea flowers, day lilies, chamomile and many more! Be sure to research which wildflowers are present and edible in your area by searching your town’s name and “edible wildflowers.” Then embark on one of the best smelling scavenger hunts ever!
Making the filling:
Warm coconut oil and honey in a small saucepan on low heat until liquified. 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 may take a couple minutes, so be patient). Pour the topping on top of the cashew filling, and place the cake back in the freezer for about 30 minutes.
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.