Raw Gluten Free Vegan Turkish Delight Cake - Australian School of Meditation & Yoga

Name: Raw Gluten Free Vegan Turkish Delight Cake - Australian School of Meditation & Yoga
Ingredients: 1 cup dates, mejool (no need to soak)or dried (soak in boiling water for 10 minutes); 2 cups nuts (I used roasted almonds, but raw is fine and any nut that you like); 4 cups soaked cashews rinsed and drained very well; 1 cup coconut oil, melted into a liquid; 1 cup maple syrup; 1 can coconut cream; 1 cup cranberries (soaked for 10 minutes in boiling water and squeeze out the moisture well); 2 baby beetroots for the pinker colouring (optional). You can also use a natural red food colouring. Make sure it isn’t cochineal which is squished bugs.; 4 teaspoons vanilla essence; 2 tablspoons rose water; 1 cup liquified coconut oil; 3/4 cup cacao or carob powder (sift if using carob)

asmy.org.au

Discover a delicious Raw Gluten Free Vegan Turkish Delight Cake recipe that's perfect for dessert lovers! Freeze-friendly and packed with natural ingredients. Perfect for special occasions or...

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Ingredients

1 cup dates, mejool (no need to soak)or dried (soak in boiling water for 10 minutes)
2 cups nuts (I used roasted almonds, but raw is fine and any nut that you like)
4 cups soaked cashews rinsed and drained very well
1 cup coconut oil, melted into a liquid
1 cup maple syrup
1 can coconut cream
1 cup cranberries (soaked for 10 minutes in boiling water and squeeze out the moisture well)
2 baby beetroots for the pinker colouring (optional). You can also use a natural red food colouring. Make sure it isn’t cochineal which is squished bugs.
4 teaspoons vanilla essence
2 tablspoons rose water
1 cup liquified coconut oil
3/4 cup cacao or carob powder (sift if using carob)