Last week I had a birthday and I turned a quarter century! I want to say thank you to all of you who made my birthday so wonderful!
Thank you for every kind gesture, for every kind word and for the time you took for me. Thank you that because I have you, I feel as if everyday is my birthday. Thank you that because I have you, I get the privilege to be surrounded by wonderful people who support me who take care of me; people who inspire and motivate me and make every day different, better than the one yesterday and bring so much meaning to my life!
Thanks to every one of us for the efforts you made, for the wonderful flowers, the unique presents and the outstanding books; for all the handmade presents and cards; for all bouquets with carrots, the raw cake, the membership for Jack Kruse’s webinars, for the poems you wrote for me and that behind every present, I could sense the care, the love and the respect you invested.
The most precious thing in a present are the efforts, the care and the love, which the giver invests. I love handmade presents. I am thankful to Monika and Malina who made a delicious, raw cake for me. I asked for the recipe, so I can share this tasty dessert with you.
Here are some of the presents I received 🙂
And now the cake and the recipe 🙂
100 grams raw pistachios ( peeled)- 200 grams with the shell
250 -300 grams raw cashew( soak it for a couple hours)
100 grams raw hazelnuts
200 grams dates ( pitted)
3 big, ripe avocados
the juice of 1 lemon
100 ml. coconut butter
6 table spoons honey
6 table spoons molasses
Blend the cashew and the pistachios. Add honey and blend again, until you get a smooth mixture. Add the avocado ( pre cut in cubes) and the lemon juice. Blend again.
At the end, add the melted coconut butter and blend again. Place baking paper on the bottom of a pan and pour the mixture on top. Leave it in the fridge during the night.
The hazelnut base:
Blend the hazelnuts, the pitted dates and molasses. You should make a sticky dough. Distribute it evenly on the cream you made the night before that. Place in the fridge for 1 more hour.
After you cool the cake, flip it in a plate. Decorate with nuts and sprinkle a couple table spoons of molasses.