Raw Layer Cake With White Chocolate Frosting
[Vegan, Gluten-Free]

To Make the Cake:

1. Add all ingredients minus the tea bags to a large mixing bowl with a lid and soak for at least 24 hours. Stir occasionally. After 24 hours, add the almond meal, chia, and sunflower seeds and stir to combine. Let sit for 10 minutes to thicken, then press into a baking paper-lined springform pan.
2. Gently remove then place onto the mesh sheet of a dehydrator tray (see notes) and remove the paper from the sides leaving the bottom piece attached. Dehydrate on 110°F for 24 hours, then remove the paper from the bottom and cut in half with a serrated knife. Discard the bottom piece of paper.
3. Place back into the dehydrator and dehydrate at the same temperature for another 24 hours. Let cool before adding the frosting.

To Make the Frosting:

1. Add all ingredients to a high-speed blender and blend until smooth. This takes a while, as you want the frosting to be as smooth as possible. You will need to use the tamper or a spatula to redistribute the mix to get it turning through the blades. Once it is ready take the cakes out of the refrigerator and place the bottom layer onto your serving plate. Spoon a few tablespoon into the center then spread it in
2. Spoon a few tablespoon into the center then spread it in a circle just short of the edges of the cake then place the top layer over it and gently push it down until the frosting just reaches the edge of the cake. Continue to frost the top and side with the back of a knife or a small spatula. Sprinkle with extra dried coconut and then add chopped up some pistachios, cranberries, pumpkin seeds, and goji berries. Place into the refrigerator so that the frosting can set.