Tart currant raw cake is easy to prepare, just put the ingredients to the blender and freeze the dough for couple of hours.
Made in 26 cm diameter springform baking tin, serves 10 porpotions.
Total preparation time 2 hours 30 minutes of which active 30 minutes.
Currant Raw Cake
250g currant berries
250g dried dates
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon vanilla seeds
2 tablespoons raw cocoa powder
pinch of salt
200g peanut butter
250g oat flour
35g coconut flakes
Blend the currants in a blender.
Add dates, peanut butter, and spices and blend again.
Add oat flour and bled smooth.
Pour the dough into the oiled baking tin.
Freeze approximately for 2 hours until firm.
Place to serving dish, decorate, and let it be at room temperature until easy to cut.