Sometimes my arms bend back; Black Lodge inspired raw vegan, reverse bakewell tart. You know, since it's raw...

Raw Vegan reverse bakewell tart; Black Lodge inspired.

I probably should have gone for more simple with this one, given the level of difficulty the rest of life has been lately, but I still did it.  It's not perfect, or even pretty, but I know what I need to work on, and I'll go over that, so if you attempt this one, you'll do a better job than I did.  It was really delicious, anyway.  I will try to update this one by weight, later.  A wee bit low on bandwidth presently, but I should have posted this on Sunday, and it's now Thursday.  I'm sure you'll forgive me, though.  Is this thing even on?  Heh.

Also, I'm going to try a different format with this; photos on top, and directions on the bottom, so they are a little easier to follow.

This is just a tiny demonstration of the difference between coconut oil and coconut milk solids.

Things you will need:
9" or 23 CM springform pan.
Parchment paper
scissors
pencil
rubber spatula
food processor


Ingredients:

4 C cashews, soaked overnight
1/3 c water
1/2 C coconut nectar
1/2 tsp almond extract
1 1/2 C dark red cherries. You can use frozen cherries, since it might be tough to find them fresh, in March.
3/4 c blanched almond flour
1/4 C coconut oil
3/4 C coconut milk solids
2 tbsp vanilla
Juice from one lemon
1/2 tsp salt
10 medjool dates
1 1/2 c unsweetened, desiccated coconut
a few drops of flavourless oil, for pan

Method:

Start by prepping your pan.  Use a few drops of a flavourless oil to smooth onto the bottom, so your parchment will stick.  Then, line the bottom with parchment.

Blend your dates and desiccated coconut together, until it is fine and crumbly, but holds together nicely.

Press this into the bottom of the pan.

Blend your cashews, water, coconut nectar, coconut oil, coconut solids, vanilla, lemon juice, and salt together in your food processor, until damn near close to liquefied.  If you are doing it as shown, remove half, and add your cherries to the remainder.  Blend again.

Add almond extract to your white layer, and layer it onto the crust.  Follow this with a dusting of almond flour.  This is your "Frangipane" portion.

Next, layer your cherry portion onto your Franny layer, and place in freezer, covered with cling, or a plate on top of the pan, for 6 hours, or overnight.

Do not place cling directly on top of your cake.

When cake is ready to come out of the freezer, prepare your parchment by drawing a design on top.  I chose the rug from the Black Lodge scenes in "Twin Peaks", but you could do whatever you want here.

Cut out your design, place parchment on top of cake, and dust with cocoa powder.  Use less than I used, here.  I learned the hard way, this time, but it was super tasty, so no one really cared.

Serves 8.

Enjoy!