FSF Recipes – Maitake Mystery Cake
Line your 8-10 inch or 20-25 cm springform pan with parchment paper so its super-easy to transfer the cake to your cake platter. If you ain’t got badass strong blender, soak the nuts & dried fruits in a bowl full of water.
2 dl or 4/5 cup of mulberries
1 dl or 1/2 cup of dates
1 dl or 1/2 cup of cacao nibs
1 dl or 1/2 cup of cashew nuts and brazil nuts
pinch of high-quality salt
Using a food processor or high-powered blender, combine all of the crust ingredients. Process until a fine crumb forms. Dough is ready when you can easily roll piece of it into ball. Press the mixture tightly into the bottom of your pan.
- 5 dl or 2 cups of cashew nuts
- 3 dl or 1.5 cup of blueberries
- 0.5 dl or 1/4 cup of date paste, honey or coconut palm sugar
- 2 tbs of coconut butter
- 1 tsp of vanilla
- 1 sachet of FSF Maitake!
- 1 sachet of FSF Shiitake
- if needed, 0.5 dl or 1/4 cup of water
Blend all the ingredients in a blender until smooth. Pour the mixture on top of the crust. Place the cake in the freezer for about 30 minutes to set. Transfer the cake to your cake platter, decorate & enjoy!
Recipe by: Maria Lönnqvist