Ingredients
Base:
¾ cup raw, shelled pumpkin seeds (pepitas)
1 soft medjool date, pitted
1 tbsp coconut oil
1 tbsp agave (or maple syrup, or a similar sweetener of choice)
Filling:
1½ cups boiled or steamed pink cauliflower florets
4 tbsp coconut cream (from a chilled can of full-fat coconut milk)
3 tbsp coconut oil, liquefied
3 tbsp agave (or maple syrup, or a similar sweetener of choice)
1 tsp pure vanilla extract (or ½ tsp raw ground vanilla bean)
⅜ tsp salt
Additional Cherry Layer:
¼ cup fruit-sweetened black cherry jam
⅛ tsp salt
Optional Toppings:
edible dried rose petals, rose buds, and a bit of lavender
Method
STEP 1
Process all crust ingredients, except agave, into a sticky crumble in a food processor.
Add agave and process briefly to combine.
Transfer this mixture into a 5″ springform pan and press down for form a crust.
Place in the freezer while working on the next step.
STEP 2
Make sure all ingredients are at room temperature.
Process all filling ingredients in a high power blender.
Once the filling is smooth, transfer ¾ of this filling into the prepared springform pan, leaving a ¼ of the mixture behind in the blender.
STEP 3
Add the cherry layer ingredients to the mixture in the blender and blend until smooth.
Pour this mixture over the white mixture in the pan, then use a spoon or something similar to swirl the two mixtures together a little.
Decorate with any desired toppings if using.
Place the cake in the freezer to set for 6 hours or overnight.
STEP 4
When ready to eat, pop cake out of the pan, thaw it out on the counter for a few minutes, and enjoy!
Keep any leftovers frozen.