Pretty and pink! This raw cake is simple to make yet will leave people thinking you're a culinary genius! Healthy, simple and wholesome ingredients. Decorate with your favorite fruits, flowers, coconut shreds, etc. to make it unique to your special occasion. It's not overly sweet, so you can enjoy at any time!
Vegan I Gluten Free I Raw
Serves: 1 cake (5 - 8 inch)
Time: 30 minutes + freezing time
Crust:
8 - 10 dates, pitted and soaked
1 cup almond flour
1/2 cup cashews
1/2 cup almonds
1/2 cup unsweetened coconut shreds
1 tbsp. coconut oil
1/2 tsp. sea salt
Water as needed
Filling:
5 dates, pitted and soaked
1 cup cashews, soaked
Meat of 1 young coconut
1 cup culinary coconut milk, use the thick white part that accumulates on top of 1 (15 ounces) full-fat can of coconut milk when placed in the fridge
1 lemon, juiced + 1 - 2 tbsp. zest
Toppings:
Fresh fruit
Lemon
Lavender
Unsweetened coconut flakes
Pre-soak the dates in water for the crust and filling. Also, soak 1 cup cashews in water for the filling. When the dates are soft (~10-20 minutes) you can start preparing the crust.
For the crust, combine all ingredients in a food processor* and blend on medium speed until combined. you may need to stop and scrape down the sides as needed.
Transfer the crust mixture into your cake dish (diameter 5 - 8 inches). Use your hands or a spatula to spread the mixture evenly along the bottom. Try to make the sides slightly higher than the center.
Place the crust in the freezer, rinse the food processor and prepare to make the filling.
To prepare the coconut meat, open a coconut and drain the water, set aside. Use a machete or large knife to open the coconut. Use a spoon to scrape our the inside white part. Remove any wood chips or part of the shell. Rinse and place in the food processor.
Drain the cashews and remaining dates and add all ingredients to the food processor. Mix on medium-high for 1-2 minutes, or until smooth and creamy.
Taste and add more dates or lemon as needed.
Pour the filling over the crust and smooth it over with a spatula. Cover and place in the freezer until set and frozen, 4+ hours.
When frozen, remove the cake from the container by running the edges under water or loosening with a knife.
Decorate with your favorite toppings.
Let thaw just slightly before serving!
Store in the freezer 1-2 weeks.
*Using a food processor will work best, however you can make this in a blender. I was working with a blender and it just means adding a bit more water 1 tbsp. at a time to get the mixture to blend. You can as well chop the dates small by hand, pulse the nuts in the blender until in pieces, then add all the ingredients to a bowl and stir to combine.
