A new moon is a symbol of a new cycle. It is a time to start over, create new possibilities and manifest your wildest dreams.
Under each new moon, imagine this beautiful sparkling new energy entering your life and shining around you. This new moon energy is around us right now is from LEO, a creative, playful and passionate loving energy. The energy will help you move forward, but only if you learn from your mistakes. Don’t be afraid to tell yourself that you were to blame for something, we are only human’s and we are here to learn after all. Once you learn, a new chapter will unfold, and so a new beginning.
Leo encourages to be wild and free, to be adventurous and to be courageous.
Leo and the Sun have drawn me to the colour RED, I honestly didn’t realise until I took a photo of my ingredients and realised that I am currently drawn to this colour! Red is the colour of fire, the element of Leo and so this cake symbolises August, entering a new moon cycle under Leo.
Cranberry powder is very high in dietary fibre, high in Vitamin C and a good source of iron. It is full of antioxidants, making it a great for cleansing and detoxing.
“Coconut sugar is a great alternative sugar as it has a moderately low glycemic index (GI). The glycemic index (GI) is the rate of how fast blood sugar levels rise after eating a particular type of food. A low GI indicates a food that is more slowly absorbed, thereby preventing that health damaging insulin spike.
“Here is the glycemic index of many common sweeteners on the market (higher GI = higher blood sugar spike).
Brown Rice Syrup 25
Coconut Sugar/Nectar 30
Raw Honey 35-58
Organic Sugar 47
Maple Syrup 54
Blackstrap Molasses 54
Evaporated Cane Juice 55
Raw Sugar (Turbinado) 65
Corn Syrup 75
White Sugar 80
High Fructose Corn Syrup 87
As you can see coconut sugar is not the sweetener with the lowest GI, but 30 is still good at 30, and a great alternative when xylitol and agave can be highly processed.
Another great reason for using coconut sugar is that it is a sustainable source, and doesn’t harm the trees. Coconut palm trees are in high abundance throughout the world, and The Food and Agriculture Organization (FAO) of the World Bank reports that coconut palm sweeteners are the single most sustainable sweetener in the world!”
( Source )
For The Base:
300g Almond Flakes
100g Ground Raw Almonds
3 Tbsp Organic Coconut Palm Sugar
Pinch of salt
For the Second Layer:
2 Punnets/ 500g of Strawberries
1 1/2 Tbsp of Organic Raw Cranberry Powder
2 Tbsp Organic Coconut Palm Sugar
2 Tbsp Chia Seeds
For the Top Layer:
50g Cacao Butter
100g Hemp Seeds
50g Cashew Nuts
1 Tbsp Organic Coconut Palm Sugar
Pinch of salt
1/4 cup of water or more for consistency
For The Base:
Blitz all the ingredients into a blender and pour into a cake tin and freeze for 2 hours or more, until solid.
For The Middle Layer:
Blitz all of the ingredients except for the chia seeds into a blender and then pour into a saucepan and simmer for 5 minutes whilst whisking.
Add the chia seeds, whisk again and then take of the heat. Let it cool before pouring your second layer into your cake tin.
Put your cake back in the freezer for another 3-4 hours until sold. Please bare in mind that this layer takes longer to freeze than the first.
For The Top Layer:
Melt the cacao butter, coconut oil and coconut palm sugar over medium heated water on a heatproof bowl or plate and continuously stir as it starts to melt.
Pour the melted cacao butter, coconut oil and coconut sugar in a blender, add the hemp seeds, cashew nuts, water and salt and blitz until smooth. Pour the mixture over the cake as your final layer and freeze again until solid.
Decorate and eat up for a delicious treat, guilt free!
Happy New Moon ॐ
Love Always – Luca