Christmas dessert? Surprise your guests with a Flower Power Cake & Almond Truffles

Make the Flower Power cake a day in advance and store in the freezer. This way you can enjoy a stress-free holiday. Tip: Place the almond truffles in a decorative box and use as a gift when visiting your loved ones.

Ingredients

Cake for 6 - 8 people

Bottom (Crust)
225 gr almonds
½ cup sunflower seeds
2 tablespoons hemp seed
12 fresh dates, pitted
2 teaspoons extra virgin coconut oil
1 teaspoon Khoisan fleur de sel

Flower Power Filling
1 ½ cup cashew nuts
2 organic lemons
pinch of vanilla
1/3 cup (0.8 dl) melted coconut oil
1/3 cup (0.8 dl) honey
1 teaspoon rose water

Topping
2 pomegranates (seeds)
1/3 cup (0.8dl) raspberries

Decoration
Dried edible flowers

Preparation

Bottom
Grind the nuts and seeds in a blender or kitchen machine. Add the dates, coconut oil and salt. Spread the batter onto the bottom of a springform pan and store in the fridge.

Flower Power Filling
Heat up the coconut oil and honey in a steelpan over a low fire. In the meantime, blend the cashew nuts, the lemon juice, the vanilla and rose water. Add the coconut oil and honey and blend well. Pour the filling mixture over the bottom (crust) and put the cake in the freezer for approximately 30 minutes.

Topping
Put the raspberries and pomegranate seeds in the blender. Mix until homogeneous. Pour the topping over the flower power filling and place in the freezer for 30 minutes again.

To serve
Take the cake out of the freezer 30 minutes before serving. Finish decorating the cake with the edible flowers of your choice.

Tip: Make the Flower Power cake a day in advance and store in the freezer. This way you can enjoy a stress-free holiday.

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Ingredients

For 20 truffles
200 gram almonds
60 gram extra virgin coconut oil
2 tablespoons of honey
1 teaspoon vanilla powder
1-2 tablespoons rose water
pure chocolate
dried edible rose petals

Preparation

Put the almonds and 2 tablespoons of water in your food processor. Grind until the mixture becomes a mousse. Add the remaining ingredients and blend. (Leave the chocolate and rose petals for later). Put the mixture in the refrigerator for 10-15 minutes and let it cool down. Roll the cooled mixture into balls and allow to further stiffen on a plate in the refrigerator. Meanwhile, melt the chocolate in a bain-marie.

Remove the balls from the fridge and roll each ball into the melted chocolate. You can do this using two forks or a skewer. Decorate each ball immediately after with rose petals. Drain on a cutting board. Place the almond truffles in the fridge again to harden. Enjoy!

Tip: Place the almond truffles in a decorative box and use as a gift when visiting your loved ones.

[product sku="AMAN/K"]

_{Made by Amanvida Chef Maxime}

Which Christmas dessert will you be making this holiday season?