Wow, what a dessert! If you love chocolate, add a tablespoon of raw cacao when mixing the ingredients for the top layer.
Makes: 1 cake
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- Base
- 2 cups dates
- 1 cup almond meal
- 1 cup shredded coconut
- 1 tsp cinnamon powder
- 1 tsp vanilla extract
- First layer
- 1 cup fresh or frozen blueberries
- 1 cup fresh or frozen raspberries
- 2 frozen bananas
- Second layer
- 1 cup coconut water
- 1 cup soaked cashew nuts, soaked overnight
- 10 dates, pitted
- 1 tsp cinnamon powder
- 1 frozen banana
- 1 tsp vanilla essence
- To serve
- 1 punnet of fresh raspberries
Method
- Mix the base ingredients in a food processor until it forms a ball. You may need to do this in a few batches if the processor is not strong enough.
- Prepare a 9 or 10-inch spring form cake tin with greaseproof paper on the base and a light spray of oil around the sides. Use your fingers to carefully spread the mixture to a consistent depth about 1-2 cm over the base of the tin.
- To make the first layer, blend the berries and bananas to a soft ice cream consistency in a high speed blender or food processor. If it is too frozen, you can add a little coconut water to get it moving.
- Pour the mixture into the cake tin and add a ring of fresh blueberries to the outside of the cake tin. If you have enough, you can do a whole layer of blueberries as this looks good when it is cut into slices.
- To make the second layer, whizz the ingredients in a food processor or high speed blender to an ice cream consistency and pour on top of the berry layer.
- Top the cake with a layer of fresh raspberries. Carefully place plastic wrap over the top of the cake and place on a level surface in the freezer for four to six hours. The cake may need to thaw a little before serving if it has been frozen overnight.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
