Raw Feijoa Kiwi Cake
Naturopath Lauren Glucina
Creamy raw cake made with fresh feijoa and kiwifruit. Makes a 9 inch cake. Please note the active prep time excludes the 2 hours+ soaking required in advance for the cashews.
Prep Time 30 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine Gluten free, Vegan
Servings 16
Calories 428 kcal
Base: 1 cup almonds 1 cup coconut flakes 10 Medjool dates pitted (about 170g) 3 tablespoons almond butter I use home made, which has less salt and a milder taste Zest of one lemon ¼ teaspoon coarse sea salt Cream Filling: 2 cups raw cashews, soaked in water for 2+ hours (the longer you soak, the creamier the texture - up to 8 is good) 1 cup nut milk ¾ cup coconut cream ½ cup rice malt syrup ¼ cup coconut butter softened ¼ cup + 2 tablespoons coconut oil 2 tablespoons vanilla extract ¼ cup lucuma powder 6 feijoas Zest of one lemon Feijoa + Kiwi Jam: 2 kiwifruit peeled 2 feijoas Juice of ½ a lemon 1 tablespoon 100% pure maple syrup 2 tablespoons chia seeds ¼ cup coconut flakes
Base: In a food processor, blitz almonds till crumbly, then add all other ingredients and blend till the mixture holds together when you press it.
Line the bottom of a 9 inch spring form cake tin with baking paper, then pat the mixture down evenly and set aside.
Cream filling: Depending on your blender, this mixture may be best halved and done in two batches.
Blend all ingredients in a high powered blender till smooth.
Divide the mixture into two equal portions, pour one portion over the base of the cake tin and set in the freezer.
Store the other half of the mixture in the fridge till you are ready to use it, you may like to re-blend it again for use.
Feijoa + Kiwi Jam: In a food processor, quickly pulse all ingredients except the coconut flakes.
Fold the coconut flakes through last, and leave the mixture to set for a few minutes.
Assembly:
One the first cream layer has set, spread the feijoa + kiwi jam evenly over the surface.
Re-blend the second portion of the cream filling if you need to, and pour over the top.
Decorate with a sprinkle of coconut flakes and sliced kiwifruit. Set in the freezer, let thaw a little before serving and keep in the fridge.
Calories: 428 kcal