I got this idea in my mind to make a raw cake with tea flavour, and improvised with Earl Grey and lavender. It was a really interesting taste, not sweet but flowery and mature. It takes a bit of work, but it’s quite the show-off once it’s finished. I used a recipe from @aspoonfulofhealthde and made some adjustments. I love the rooibos Earl Grey from @ticktocktea.
Base
In a food processor, blend 1 dl almond flour and 2 dl dates. When it gets sticky, add 1 dl of whole almonds and a pinch of salt. Blend again, but keep some crunch from the almonds. Press the dough into a round spring form or a deep, square tray (20×30 cm) lined with parchment paper. Place in the freezer while doing the filling.
Filling
3 dl natural cashews, soaked overnight in water
0,75 dl plant milk
1 bag of Earl Grey tea
10 fresh lavender flowers
0,5 tsp agar agar powder
3 tbsp coconut oil
2-3 tbsp agave syrup
1 tsp lemon juice
handful of blueberries for colour
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Infuse the plant milk with Earl Grey tea and lavender for at least 30 minutes.
Blend cashews with coconut oil, agave syrup and lemon juice until smooth.
Take out the teabag and the flowers from the plant milk. Carefully heat the milk while stirring in the agar agar powder. When it thickens, add it to the cashew cream and mix thoroughly. Add a couple of blueberries at a time until you have a nice purple tint.
Spread the cream on top of the base and let it set in the fridge for at least an hour. Decorate with lavender flowers and cut in squares when serving.
