INGREDIENTS
For the dough
1 ½ cups almond meal
1/2 cup cashew flour
1/2 cup buckwheat flour
2 tablespoons raw almond butter
5 medjool dates
1/4 cup water
Juice of 1 lemon
Zest of one lemon
est of one orange
1 tablespoon vanilla extract
Pinch of salt
For the filling (praline)
4 tablespoons hazelnut butter
1 tablespoon agave or maple syrup
Garnish (candied fruit)
Coconut flour or shredded coconut
Agave or maple syrup
1 kiwi
1 orange
Raspberries
Physalis fruit (optional)
PREPARATION
1. Cut the fruit into slices and in a bowl cover them with agave or maple syrup. Dehydrate them for 1 hour at 115 Fº.
2. Place the ingredients for the dough in the food processor and pulse until well combined. If the dough is too dry, add a little bit more water until desired consistency.
3.Preserve the dough in the fridge for 15-20 minutes.
4. For the filling, mix the hazelnut butter with your desired sweetener.
5. When the dough is firm, remove from the refrigerator and roll it out with a rolling pin to 1/4 inch thickness, forming a rectangle. Use coconut flour when working with the dough so it doesn’t stick to the table.
6. Then, extend a thin layer of praline over the rectangular surface and roll the dough like a newspaper to obtain a cylinder. Then connect the ends of the cylinder to create a big circle, like a donut.
7. When fruits are dehydrated, place them on top of the cake and sprinkle coconut flour or grated coconut on top to decorate.
