Raw Recipes

Raw Coconut, Fig & Dates Cake

December 31, 2015
Raw Coconut, Fig and Date cake

This Christmas I thought I prepare a different dessert instead of the usual beigli. I made this very coconutty raw cake. Tastes very rich from the figs/dates base, so if you are not fond of figs just simply substitute with dates. The coconut cream on top is velvety, smooth, so yummy 🙂

Raw Coconut, Fig and Date cake

Ingredients:

For the base:

¾  cup walnut (everyone should eat it every day!)
3 tbsp shredded coconut
1 tbsp ground flaxseed
½  cup dried figs, halved
½  cup dates
1 tbsp water
1 tsp cinnamon

Put all ingredients into a food processor and start on lower speed. Blend until it becomes a sticky dough.
Using your hand or a spatula push down the mixture into a baking tray (e.g. 100x200mm). If the tray is not made of silicon, use a baking paper underneath so that it doesn’t stick. When ready place it to the fridge to set and start with the cream.

Coconut cream:

½ cup cashew nuts (soaked for half an hour)
½  cup thick coconut milk, use organic canned coconut milk, put it in the fridge overnight and use the thick cream on the top
3-4 tbsp shredded coconut
vanilla
2-3 tbsp plant based sweetener (liquid), I used maple syrup, but liquid stevia is good as well

Put the cashew nuts into the food processor. When it starts being creamy add the coconut cream, sweetener, the vanilla and the shredded coconut, and blend until it becomes creamy and silky. Take out the base from the fridge and spoon the coconut cream over evenly. Place back into the fridge for minimum 2 hours. You can decorate the top with fresh seasonal fruits.

Raw Coconut, Fig & Dates Cake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Cuisine: raw
Serves: 8-10
Ingredients
  • For the base:
  • ¾ cup walnut (everyone should eat it every day!)
  • 3 tbsp shredded coconut
  • 1 tbsp ground flaxseed
  • ½ cup dried figs, halved
  • ½ cup dates
  • 1 tbsp water
  • 1 tsp cinnamon
  • Coconut cream:
  • ½ cup cashew nuts (soaked for half an hour)
  • ½ cup thick coconut milk, use organic canned coconut milk, put it in the fridge overnight and use the thick cream on the top
  • 3-4 tbsp shredded coconut
  • vanilla
  • 2-3 tbsp plant based sweetener (liquid), I used maple syrup, but liquid stevia is good as well
Instructions
  1. Base: Put all ingredients into a food processor and start on lower speed. Blend until it becomes a sticky dough.
  2. Using your hand or a spatula push down the mixture into a baking tray (e.g. 100x200mm). If the tray is not made of silicon, use a baking paper underneath so that it doesn’t stick.
  3. When ready place it to the fridge to set and start with the cream.
  4. Coconut cream: Put the cashew nuts into the food processor.
  5. When it starts being creamy add the coconut cream, sweetener, the vanilla and the shredded coconut, and blend until it becomes creamy and silky.
  6. Take out the base from the fridge and spoon the coconut cream over evenly.
  7. Place back into the fridge for minimum 2 hours.
  8. You can decorate the top with fresh seasonal fruits.

Slice and enjoy!

Love and veggies,

Andrea

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