I must admit, the Vegan world continues to pleasantly surprise me. You would think after years and years of making predominitly nut based cakes I would be sick of them by now! Well, that most definitely is not the case and i'm still blown away to this day by how many variations of raw cakes you can make to substitute the original and what I consider unhealthy versions.
This particular cake will keep in the freezer for quite a while meaning you can enjoy a slice whenever you like! Just make sure when you are ready to serve that you allow the cake to defrost at room temperature for about 15minutes. Not only does it taste better slightly defrosted, but it will be much easier to slice as well. Heres the recipe!
You will need a 18-20 x 6 Pie tin with push out base
2 cups raw almonds or macadamia nut
1⁄2 cup shredded, unsweetened coconut
1 cup soft pitted medjool dates
pinch Himalayan crystal salt
Method for crust:
Place all crust ingredients into a food processor and blend for a couple of minutes until sticky (stopping to scrape down the sides).
Press crust mixture evenly into the base of your pie tin.
Middle layer Ingredients:
1 large pitted and peeled Hass avocado
1 1⁄2 cups raw cashews (soaked in filtered water for at least 4 hours /drain )
1⁄4 cup freshly squeezed lime juice
1⁄3 cup melted coconut oil
1⁄2 cup pure maple syrup or light agave nectar
1 teaspoon vanilla extract
Pinch Himalayan crystal salt
Method for middle layer:
In food processor, blend all ingredients for around 5 minutes (stopping to scrape down sides every now and then). Once you have a very smooth consistency, pour over the top of crust and freeze until set (min 5 hours).
Top layer ingredients:
1 cup raw cashews (soaked in filtered water for at least 4 hours /drain )
2 tbs pure maple syrup - (Substitutes - light agave/rice malt syrup)
1 tsp vanilla bean paste or 1/2 tsp vanilla essence
1 level tbs coconut oil
Method for top layer:
1 - Blend top layer ingredients in food processor for a few minutes until smooth, (stop to scrape down sides every now and then).
2- Spread evenly over the top of cake and return to freezer until set (Minimum 4 - 5 hours).
When ready to serve, sprinkle with a little lime zest and enjoy! x