Ingredients
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For the bottom crunchy part
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1/2 cup of peeled tiger nut aka CROC Rond
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1 fresh dates
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1 tablespoon of mapple syrup
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1 tablespoon of coco nut oil
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For the top part
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1/2 cup of peeled tiger nut aka CROC Rond
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5 tablespoon of mapple syrup
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3 tablespoon of lime juice
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3 tablespoon of coco nut oil
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1 teaspoon of vanilla extract
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1/4 teaspoon of salt
Directions
PEELED TIGER NUT BASIS
To make your raw nutsedge cake a success, use our CROC Rond - peeled tiger nut.
TOPPINGS
Sprinkle a handful of peeled tiger nuts aka CROC Rond and edible rosebuds on the raw tigernut cake.
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REMARKS
To go faster, you can do a little cooking: * Soak the nutsedge for 15 minutes, covered in boiled water and let them cool to room temperature, or a few hours in water at room temperature. Then filter and rinse, discarding the water in which they were soaked. Source: https://www.unconventionalbaker.com/recipes/raw-tigernut-cheesecake-nut-free-dairy-free/print/17201/
OTHER TIGER NUT RECIPES
You will find all of our TIGER NUT recipes on our blog here.
Steps
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1
Done
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Traitez tous les ingrédients du fond dans un robot culinaire jusqu'à ce qu'un mélange friable se forme (notez qu'il faut un peu plus de temps pour obtenir la bonne consistance qu'avec les noix, et vous devrez probablement faire une pause plusieurs fois pour gratter les côtés et traiter à nouveau ). |
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2
Done
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Transfer this mixture to a 4 ″ springform pan and press into an even crust along the base. |
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3
Done
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Place in the freezer while working on the next step. |
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4
Done
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Process all the filling ingredients in an electric mixer until completely smooth. |
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5
Done
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Transfer to the cake pan and smooth the top. Decorate with toppings and freeze overnight or at least 5-6 hours. |
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6
Done
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Remove from the pan, thaw briefly before serving and enjoy! You can then store the cake frozen or refrigerated. |
