Raw Pacifica Cake
A lush raw cake inspired by the South Pacific. Fills an 8 inch cake tin.
Ingredients
BASE:
- 2 cups coconut flakes
- 1 cup walnuts activated
- 8 Medjool dates pitted and softened in warm water if they are a bit firm
- 1 tablespoon vanilla paste
- 1 tablespoon coconut butter
- ¼ teaspoon cinnamon
- 1 pinch of Himalayan rock salt
FILLING:
- ¾ cup fresh diced pineapple
- ½ cup chopped ripe banana
- 2½ cups cashews soaked overnight
- ½ cup coconut oil
- ½ cup coconut milk
- 1/3 cup mild honey alternative, pure maple syrup
- 1 teaspoon vanilla paste or 1 scrapped vanilla bean
- 1 tablespoon hulled tahini
- 2 tablespoons coconut butter
Instructions
BASE:
- In a food processor, blitz the coconut flakes and walnuts till well crumbled.
- Add the vanilla, coconut butter and salt and process again.
- Drop the dates one by one down the chute while the processor is running. The mixture should start to form a dough and creep up the sides of the processor, this means it is done.
- Line the bottom of a spring-form, 8 inch cake tin with baking paper, then press the mixture into the bottom, use the back of a spoon to flatten and even out the surface. Set aside.
FILLING:
- Put the coconut oil, coconut milk and honey in a blender, followed by the drained cashews, and blend well.
- Add the fruit, vanilla, tahini and coconut butter and blend again till smooth.
- Pour over the base and set in the freezer for a couple of hours.
- To serve, dust the entire surface with freeze dried pineapple powder, then skewer some yellow carnation flower heads around the outer edge.
Notes
You can experiment with adding other flavours from the South Pacific in the filling:
• Passionfruit
• Noni powder
• Hibiscus Power
• Aloe vera juice (just a splash)
• Mango Raw cakes are incredibly nutrient dense and filling, a little goes a long way. You will most likely find it serves more than 16 if you slice it thinly. Sometimes it is easier to slice into rectangles rather than pie wedges.
• Passionfruit
• Noni powder
• Hibiscus Power
• Aloe vera juice (just a splash)
• Mango Raw cakes are incredibly nutrient dense and filling, a little goes a long way. You will most likely find it serves more than 16 if you slice it thinly. Sometimes it is easier to slice into rectangles rather than pie wedges.
Nutrition
Calories: 402kcalCarbohydrates: 26gProtein: 6gFat: 31gSodium: 6mgFiber: 6gSugar: 16gVitamin C: 4.1mgCalcium: 30mgIron: 2.2mg
Tried this recipe?Let us know how it was!