Pristine Black Forest Parfait

'Fresh sweet black cherries and dried sour cherries combine to make this vibrant and seductive raw layer cake. It's not only power-packed with flavour and texture but goodness too from the cacao, brazil nuts and sprouted oat base to the sensuous creamy layers made with cashew nuts and coconut oil.' –Henrietta Inman

Pristine Black Forest Parfait | ©Lisa Linder


For the chocolate layer:

60g Brazil Nuts
80g Medjool Dates, pitted
1/4 of a Vanilla Bean's Seeds
2.5g Himalayan Salt
15g Raw Cacao
2.5g Ground Cinnamon
40g Dark Chocolate (85%)
40g Sprouted Oats

For the vanilla layer:

100g Cashew Nuts
70ml Almond Milk
30g Blonde Coconut Nectar
(or Raw Clear Honey)
1/2 of a Vanilla Bean's Seeds
50g Coconut Oil, melted

For the cherry layer:

100g Cashew Nuts
200g Fresh Cherries, pitted
1/4 tsp of Ground Cinnamon
1/4 tsp of Himalayan Salt
Fine Zest of 1/4 Lemon
15ml Lemon Juice
100g Coconut Oil
50g Dried Sour Cherries


Soak the cashew nuts for each layer separately in 200ml of filtered water with 2.5g of Himalayan salt for 4 hours. Drain and rinse well.

Line a baking tray at least 27cm long and 4cm deep with baking parchment.

In a food processor, roughly chop the brazil nuts for the cake. Remove from the processor, then add the dates, vanilla seeds, salt, cacao powder and cinnamon to the blender and blitz to make a paste. Add the chopped nuts, chocolate and sprouted oats, and pulse a few times to combine. The mix will be in crumbs but should come together when you squeeze a piece in your hands.

Turn out the raw cake mix and press it along one long and one short edge of the braking tray to make a 26.5 x 9cm rectangular base. Now you need to make a make-shift mould around the cake base. Fold up a piece of aluminium foil, overlapping it about three times to make a 4cm-high wall. Place the wall around the two edges of the cake that aren't touching the baking tray. Freeze.

Make the vanilla layer. Blend the soaked cashew nuts and almond milk until smooth. Add the coconut nectar or honey, vanilla seeds and coconut oil and blend until completely smooth. Pour over the chocolate base, making sure none of the mix leaks through the mould. Freeze immediately to set (1–2 hours). The vanilla layers must be completely set before adding the cherry layer.

Make the cherry layer. Place the cherries, cinnamon, salt, lemon zest and juice in the blender and process to make a cherry juice. Add the soaked cashew nuts and blend until almost completely smooth. Melt the coconut Oil and add it to the blender, along with the sour cherries, and blend once more until completely smooth, scraping down the sides if necessary. The mix should turn from a deep purple to red when the sour cherries are added. Taste and adjust to your preferred sweetness if desired. Pour the cherry layer over the vanilla layer and freeze for a further hour until firm but not frozen solid. Remove from the freezer and slice into 2.5cm-wide rectangles. To get a clean cut, dip a sharp knife in hot water and slice when frozen.

Decorate each piece as you want to. I love to use cacao nibs, fresh cherries and edible flowers. The parfait will keep in the fridge for five days. This can be frozen for up to three months but it needs to be defrosted before serving as it should be served like a cold mousse.

Serves 10 | 8 hours

Recipe kindly contributed by Henrietta Inman, from her book Clean Cakes.



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