A lush raw cake infused with lavender. Fills a 7½ or 8 inch cake tin. Please note the active prep time excludes the overnight soaking required for the cashews.
1½cupsyoung coconut meatthis will be about two coconut’s worth
¾cupnut milk
½cupraw honeyvegan alternative: ½ cup brown rice syrup / pure maple syrup
½cupcoconut oil
juice of one lemonor ¼ cup
1tablespoonorganic dried lavender
1tablespoonvanilla paste
2pinchesHimalayan rock salt
2tablespoonspsyllium husk
Additional water to assist the blending if neededperhaps a few tablespoons
1cupred cherriespitted
3large plumpfresh figs
Instructions
BASE:
Blend everything in a food processor till a nice dough forms.
Pat firmly into the base of a 7½ inch cake pan lined with baking paper.
Set aside while you make the filling.
FILLING:
Blend the cashews, coconut meat, milk, honey, coconut oil, lemon juice, lavender , salt and vanilla paste till smooth. You may like to do this in two batches, for ease of blending.
Now add the psyllium husk and blend again. Transfer to a large mixing bowl.
In a food processor, quickly blitz the cherries and figs, then fold this through the rest of the filling.
Pour the filling over the base of the cake and set in the freezer.
Transfer to the fridge to soften a little before serving.
Notes
You can certainly opt for a shorter soaking time for the cashews - 2 hours should be fine - though you need a quality high power blender in order to get a smooth texture. The longer you soak, the smoother the end texture.
Cashews can be used in place of macadamia nuts for the base.
Thai coconuts are the sweetest - the flesh should be soft but hold together - not too tough, and not jelly-like.
Psyllium husks are needed to help the filling thicken and hold together.