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1
To make the bases, begin by soaking the almonds in a small amount of warm water for at least one hour.
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2
Drain them and blend them with the pine nuts, dates, honey, lemon juice, a teaspoon of salt and enough water to obtain a reasonably smooth mixture (add a little a time).
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3
The dough should be very well mixed and should not stick to your fingers.
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4
If it is too dry, add a little more water gradually until the desired consistency is achieved.
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5
Spread out the dough by hand and use a 9cm pastry cutter to cut out six rounds of dough.
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6
Wrap each one in greaseproof or parchment paper and let them rest in the freezer for 1 hour or in the fridge for several hours.
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7
To make the topping, soak the cashew nuts in mineral water for one hour.
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8
Drain them and blend them with the almond milk, the liquid honey and half a teaspoon of salt to obtain a smooth mixture.
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9
Add the lecithin and chopped herbs to the mixture and season with salt and pepper to taste.
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10
Place the mixture in the fridge for one hour.
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11
Remove the rounds of dough from the fridge/freezer and unwrap them.
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12
Arrange them on individual dessert plates or a serving platter.
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13
Assemble the cakes one by one.
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14
Place the previously used pastry cutter around each base and fill the circle with one-sixth of the whipped herb-cream.
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15
Remove the cutter carefully and wash and dry it before repeating the procedure for each cake.
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16
Refrigerate the cakes for at least 30 minutes before serving.
