Ingredients:
For the Crust:
Hemp seed hearts: 1/2 cup (80 grams)
Almonds: 1/2 Cup (60 grams)
Dried coconut: 1/2 cup (50 grams)
Cinnamon: 1/2 teaspoon
Sea Salt: a pinch
Medjool quotes, pitted : 6
Coconut oil: 1 teaspoon
Orange Layer:
Cashews, soaked for 4 hours: 1 cup (120 grams)
Goji Berries: 1/3 cup (30 grams)
Fresh Ginger (optional) : small piece
Blood oranges (zest and juice) : 2 medium
Maple syrup: 1/4 cup (60 ml)
Vanilla extract: 1 teaspoon
Coconut butter, melted: 1/2 cup (100 grams)
Cranberry Layer:
Cashews, soaked for 4 hours: 1 cup (120 grams)
Frozen wild blueberries, lightly thawed: 1 cup (100 grams)
Blood Orange (zest and juice) : 1/2 medium
Maple syrup: 1/4 cup (60 ml)
Vanilla extract: 1 teaspoon
Coconut butter, melted: 1/2 cup (100 grams)
The toppings:
Hearts of hemp seed
Dried corn flowers
Instructions:
Crust: Mix ingredients in a food processor, press into a 6-inch cake tin and refrigerate.
Orange Layer: Mix soaked cashews with other ingredients, pour over bark, refrigerate.
Cranberry Layer: mix ingredients, pour over orange layer, freeze.
To serve: garnish with whipped topping, hemp seeds and corn. Thaw it a little before serving.