Recipe collaboration with Delightful Vegans
Base
1/4 cup hazelnuts
1/4 cup coconut
Pinch salt
3 medjool dates
Goji papaya layer
1/4 cup goji berries, soaked in 1/4 cup water
1 cup fresh papaya -140g
1/2 tablespoon white chia
1 tablespoon rice malt syrup
Chocolate layer
1/4 cup avo - 40g
1 tablespoon coconut oil
1/2 tablespoon rice malt
1/2 tablespoon chia
1 tablespoon cacao powder
Method
For the base blend the hazelnuts in a good processor for a minute or so, then add the reminding ingredients until it comes together. Press into a small (10cm) cake tin. Refrigerate while you make the next layer.
For the Goji Papaya layer blend all the ingredients in a blender or NutriBullet until well combined. Then spoon this mixture on to the base later and refrigerate.
For the chocolate layer blend the ingredients in a Nutri bullet or blender until smooth. Spread this final layer on top of the cake. Keep in the fridge or freezer until firm.
I added a dark chocolate layer on top - melted 100g of dark chocolate with a tablespoon of coconut oil. I drizzled this on top of the cake. If the cake has been in the freezer it will help the chocolate drizzle to set.
