apricot crust
Tools needed: food processor
Ingredients:
1/2 cup soaked apricots
1 1/2 cup half soaked cashews (soak no more than 15 minutes)
3-4 tbsp agave nectar
3 tbsp coco powder
1 tsp nutmeg
2 tbsp coconut oil
Water if needed
Preparation:
Add all the ingredients into the food processor
Process avoiding melting
Apply over the tart bottomless mold
Refrigerate few hours
Coconut coco mousse in rose water
Ingredients:
2 tbsp cacao
1 young coconut meat
1 avocado
1 tbsp coconut oil
Pinch vanilla bean
2 tbsp agave nectar
Rose water as needed
Preparation:
A glass jar add fresh water and handful rose petals
Refrigerate for few days and shake it occasionally
Add the ingredients into a blender add rose water and blend very well
Refrigerate afterwards
white coconut almond sauce
Tools needed: blender
Ingredients:
2 cups fresh coconut
1/2 cup almond butter
Half glass ice cubes
1 tbsp agave nectar
Pinch vanilla
Preparation:
Add all the ingredients into blender and blend very well
Refrigerate afterwards
assemble:
fill the cake crust with choco musse, add slices of apples, dehydrated almonds
apply around the coconut sauce and refrigerate
