Summary

Ingredients

• 300 g currants, red or other fruits
• 300 g cashew nuts
• 500 ml water
• 4 teaspoons, heaped sugar, (coconut blossom sugar)
• 2 teaspoons, heaped flea seed powder, 3 teaspoons, go. Sunflower lecithin
• 3 tablespoon agave syrup
• 1 tablespoon oil, (coconut oil)

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Instructions

1. Soak the cashew nuts in water for one hour and mix with the water in the blender for at least 2 minutes on the highest level. Liquefy the coconut oil in a warm water bath and add to the liquid in the mixer, also add the coconut blossom sugar and agave syrup and mix well again.
2. Then add the sunflower lecithin and psyllium husk powder and mix one last time. Now the mass has become quite viscous. Transfer this mixture to a large bowl and carefully fold in the currants with a spoon. Immediately pour the mixture into dessert bowls and cover and place in the refrigerator for 1 hour as dessert.
3. This mass can also be poured over a raw food base in a cake pan or in a cake ring. After a night in the refrigerator, the cake can be sliced.