In case you liked the last raw cake recipe, you'll love this one as well.
For the floor: 170g dates, pitted 120g almonds 30g coconut flakes ½ tsp Cinnamon (optional) pinch of salt ⠀ For the cashew-coconut layer: 100 g cashew nuts (soaked overnight, min. 4 h) 100g of the solid part of coconut milk 2 tbsp agave syrup 50g coconut flakes 1 tsp bourbon vanilla ⠀ For the covering: fresh fruits ⠀ Preparation: 1. Put almonds, coconut, cinnamon and pinch of salt in a blender and grind. Add the dates and mix everything. Take the mixture out of the blender and knead in a bowl to a dough. Set aside. 2. For the cashew-coconut layer, mix the soaked cashews with the solid coconut milk. Add the agave syrup to the mixer and process to a homogeneous mass. Add the grated coconut and mix again. 3. On a sheet of baking paper, press the mixture with your hands to a square or in the desired shape (I used hearts). Now add the cashew-coconut layer. Refrigerate for about 5 hours (or overnight). Decorate as desired after the cooling time. I have used kiwis and passion fruit for decoration, figs or berries are also excellent. At best enjoy fresh or put it in the freezer for longer storage.
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