http___www.katarinasharon.com_sirova-torta-od-borovnice__1.xml
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300g of raw cashews (soaked in water, min. for six hours, but I recommend leaving them overnight) 80-100ml of maple syrup (or agave syrup) juice of one squeezed lemon 5-10 drops of vanilla extract (according to your taste) 3 tablespoons of coconut oil 150g frozen blueberries Topping: almond leaves frozen blueberries PROCEDURE First, chop the almonds and hazelnuts in a blender, and then put them in a bowl. Then blend the dates, and add them together with the coconut flour and salt into the bowl with the nuts. Mix this mass until you get a homogeneous mass. If the mass is dry, gradually add water. Transfer the mixture you got to the cake tray and press it evenly with your fingers. The crust is done. Strain the Indian cashews and put them in a blender together with the coconut oil, maple syrup, lemon juice and vanilla extract. Mix these ingredients until you get a creamy mass. If your blender is smaller, divide it into two parts. Pour the Indian cashew cream into a bowl. Now it’s time to blend the blueberries. I always add 3-4 tablespoons of water to them, to make them easier to mix. Combine the blueberries and Indian cashew cream and pour it into a baking tray over the crust. Sprinkle the cake with almond leaves and blueberries and put it in the freezer for a minimum of 2-3 hours. Store this cake in the freezer, and take it out 15 minutes before serving so you can cut it.
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SASTOJCI Kora: - 300g sirovih ili pečenih badema - 100g sirovih ili pečenih lešnika - 20 svežih urmi - 2-3 kašike kokosovog brašna - 1/4 kašičice soli - 2-3 kašike vode Fil: - 300g sirovih indijskih orasa (potopljenih u vodi minium 6h, ali preporučujem da ih ostavite tako preko noći) - 80-100ml javorovog sirupa (ili sirup od agave) - sok od jednog ceđenog limuna - 5-10 kapi ekstrakta od vanile (po ukusu) - 3 kašike kokosovog ulja - 150g zamrznute borovnice Toping: - listići badema - zamrznute borovnice POSTUPAK - Prvo u blenderu usitnite bademe i lešnike, a potom ih prespite u činiju. Zatim izblendajte urme, pa ih zajedno sa kokosovim brašnom i solju dodajte u činiju sa orašastim plodovima. Ovu masu mešajte dok ne dobijete homogenu masu. Ukoliko je masa suva postepeno dodavajte vodu. - Smesu koju ste dobili prebacite u pleh za kolače i prstima je ravnomerno utisnite. Kora je gotova. - Indijske orase proscedite i ubacite u blender zajedno sa kokosovim uljem, javorovim sirupom, sokom od limuna i ekstraktom od vanile. Miksajte ove sastojke sve dok ne dobijete kemastu masu. Ukoliko vam je blender manji, rasporedite je na dva dela. Prespite kremu od indijskih orasa u činiju. - Sada je red da se blendaju borovnice. Ja uvek dodam 3-4 kašike vode uz njih, kako bi se lakše izmiksale. - Sjedinite borovnice i kremu od indijskog orasa i prelijte je u pleh preko kore. - Pospite tortu listićima badema i borovnicama i stavite je u zamrzivač na minumum 2-3 sata. - Ovu tortu čuvajte u zamrzivaču, a iz njega je izvadite 15 minuta pre serviranja kako biste mogli da je presečete.