Goji-Raspberry Cake

Here's how I made it!

INGREDIENTS
* Base
~ 3/4 cup activated hazelnuts
~ 1/4 cup dates, pitted and chopped
~ 2 tablespoons coconut oil
~ 1 teaspoon Simply Natural Organic Sun-Dried Goji Berry Powder from @zenxinorganicfoodkl
~ Pinch of salt

* Cake layer
Lighter layer
~ 1 cup hazelnut milk @farmerly.com.my
~ 1 teaspoon agar-agar powder
~ 2 teaspoons Simply Natural Organic Sun-Dried Goji Berry Powder
~ Raspberry juice (liquid from frozen raspberries after thawing)
~ Raspberries

* Goji berry coulis
~ Goji powder + agave

* Darker layer
~ ½ cup hazelnut milk
~ ½ teaspoon agar-agar powder
~ 2 teaspoons Simply Natural Organic Sun-Dried Goji Berry Powder
~ Raspberry juice (add as much as you like to make it darker than the lighter layer)

* Toppings
~ Coconut flakes from
~ Butterfly pea flowers
~ Sweet basil microgreens from @greenpatchmalaysia
~ Quartered strawberries

METHOD
+ For the base:
Process hazelnuts in food processor until crumbly. Add in remaining ingredients and process until it turns sticky. Line mould with parchment paper and press dough into the mould. Place in freezer while making the cake layers.

+ For the cake layers
Pour nut milk into pot and add agar-agar powder. Bring to boil and ensure agar-agar is melted. Simmer for 3 minutes. Let it cool but not until it sets. Add in remaining ingredients except raspberries and stir till well combined. Place raspberries onto the base and pour in the lighter layer. Once that layer has set, pour in the second layer.

Slice cake and decorate with toppings.