23 is my life companion and it is my lucky magic number. When I saw the title of this recipe in Raw Magic book I was naturally drawn to it and I had to try it out and to share it with you, on my website, on my festive magic 23 day.

It took me back to my childhood and birthday celebrations as this year is the celebration of the completion of 18 year development cycle and the beginning of the new one. I was put on a highway in altering my nutrition for the purpose of further detoxification, renewal and mindset development. Each day is filled with some new little discovery and it is magical to be able to witness that.

There are few ingredients that I substituted for the ones that better support my body at this time. I put substituted ingredients in the brackets.

Ingredients

Filling

• 3/4 cup (100 g) cacao butter
• 3/4 cup (100 g) cacao nibs
• 1 1/2 cups (150 g) goji berries, soaked 1 hour
• 2 (500 g) avocados
• 2 tsp purple corn extract
• 1 cup (250 ml) water
• 3 Tbsp agave nectar (yacon syrup + stevia)

Crust

• 1 1/4 cups (125 g) pecans
• 1 1/4 cups (125 g) oats (cashew nuts)
• 1 1/4 cups (125 g) lucuma powder (yacon flour)
• 1/2 cup (125 ml) water

Preparation

Presoak the gojis in pure water for an hour. You must drink the soak water, or use it in the cake; don’t throw it away,it’s divine!

To make the crust, grind up the pecans in a high-power blender or coffee grinder. Transfer them to a mixing bowl, and grind up the oats (cashew nuts). Add them to the bowl along with the lucuma and toss it all together with your hands as if you were making normal pastry dough. Take the water, and pour it in gradually, kneading into a dough as you do so. When you have added just enough water to make it stick together in a ball, press it out into a large flan tin, lining the bottom and the sides with a crust about 1/2 cm thick. If you have any dough left over, you can make it into little dough balls and eat it as it is, or make it into cookies and put it in the dehydrator.

To make the filling, melt the cacao butter first. Grind the nibs in a high-power blender or coffee grinder. Drain the gojis, and put them in the blender. Scoop the flesh out of the avocados and put that in the blender too. Add in the nibs, butter, purple corn extract and agave nectar (yacon syrup), and blend to a cream. Add the water gradually, as the blender is turning. After a minute, once you have a gorgeous smooth cream, spoon it out into your pastry case. Put in the fridge for three hours to set. Keep stored in the fridge, it will keep for up to a week.

Source: Raw Magic book by Kate Magic

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