Green Honey-Chocolate Mush cake
- 2,5 dl hazelnuts
- 2,5 dl cashews, soaked 2 – 4 hours
- 0,5 dl raw cacao powder
- 3 tbsp Green Honey
- 1 tbsp coconut butter, melted
- 1 tsp vanilla essence or ground vanilla beans
- 2-3 sachets FSF Instant Reishi
- ½ tsp sea salt
Place the prepared hazelnuts and cashews in a food processor and pulse into a coarse flour.
Add remaining ingredients and lightly pulse until well mixed.
Press the dough in 6 small silicon muffin trays and shape a little water well in the middle of the chocolate mud cakes. Place the muffin trays on a mesh dehydrator sheet and dehydrate at 45 celcius (or 115 Fahrenheits) for eight hours. They should then be firm enough to remove from the muffin trays so you can continue to dehydrate them for another eight hours.
Serve with banana slush (blend frozen banana in blender and add vanilla and stevia to taste) and mushberry caramel.
Recipe and photo by: Hanna Skyttä