Chocolate, ginger and lime cake

I do have a sweet tooth, I do. But there is different degrees of sweet. When we ayurveda talk about sweet foods, we're mainly referring to grains such as rice, bulgur and barley. Vegetables and many root vegetables are also sweet in taste. Pumpkin, sweet potato, beetroot and carrots are all sweet, nourishing and grounding. 
On occations though, I have something sweeter. I then make sure it contains natural ingredients and sweeteners. The recepe below is altered from a reciepie in Janesh Vaidya's book, "Food is my medicine". You can learn more about him here: http://janeshvaidya.com/

I baked this delicious little thing a few weeks ago when my two very talented friends Miabella and Kristine lauched their beauty platform SMUK London.

The cake serves 12-15 people is free from gluten, refined sugar and other nasties. 
Pssssst! It is best eaten in small portions in the early afternoon, when digestions is still strong...

BASE

  • 500 g blanched almonds (soak your raw ones over night and peel to avoid the tannic acid in the peel)
  • 20 medjool dates
  • 1 dl (1/2 cup) raw organic cacao

MIDDLE

  • 300 g of your choice of nuts. I mostly use haselnuts, wahlnuts and cashews. (If you use cashews, make sure you cook them lightly or run them first for a bit longer in the food processor)
  • 2-3 tbs grated ginger
  • 3 tbs maple syrup
  • 2-3 tbs fresh pressed lime

TOP

  • 1-2 dl (1/2- 3/4 cups) coconut oil
  • 1 dl (1/2 cup) raw organic cacao
  • 2-3 tbs grated ginger
  1. BASE: Mix the blanched almonds in a food processer or strong blender. Add the dates and the cacao. Spread out the mixture in a round shaped form with removable sides. Notice how the texture feel and put loads of love and good intentions into the cake. 
     
  2. MIDDLE: Run the nuts, the grated ginger (I have one of these gaters: GREAT GRATER), the syrup and the lime juice in a mixer or food processer. Add it on top of the base layer.
     
  3. TOP: Put a bit of water in a pot and start heating it up on your stove. Cover the pot with a deep metal bowl or plate, make sure the steam does not get into the bowl. Add the coconut oil in the bowl and let it melt. Add the cacao and the grated ginger and stir it in. Mix it to a smoot paste and pour it on top of the cake. 
     
  4. Keep the cake cold and let it harden. Decorate with rose leaves, crushed nuts or something else beautiful like an edible flower.