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RAW fruit Cake with only Good Stuff
This raw cake is more easy than it looks, it`s just a question of decoration. It`s full of good ingredients from the nature.
Prep Time 1 hour
Passive Time 6 hours
Servings
people
Ingredients
THE RAW BOTTOM
1. LAYER
2. LAYER
TOPPINGS
BUNDEN
1. LAG
2. LAG
TOPPING
Prep Time 1 hour
Passive Time 6 hours
Servings
people
Ingredients
THE RAW BOTTOM
1. LAYER
2. LAYER
TOPPINGS
BUNDEN
1. LAG
2. LAG
TOPPING
Instructions
FOR BASE
  1. Combine all the ingredients (shredded coconut, nuts, oats, dates, creamed coconut, vanilla) in the food processor and process until well combined. Take out 1/2 cup from the base mixture and set aside for the topping
  2. Add into the food processor the coconut oil and cacao powder. Pulse until the mixture stick together. Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan into freezer and allow to set.
FIRST LAYER
  1. Blend mango and passion fruit until smooth. Pour into a food processor and add remaining ingredients: banana, lemon juice and creamed coconut. Just make sure to process the cake filling for a while to get it smooth and creamy. Spread the cream over the base and let sit in the freezer until you make the second layer.
SECOND LAYER
  1. Combine all the ingredients in the food processor process until smooth. Pour in some fresh blueberries and stir together by using a spatula. Remove cake from freezer and spread the cream over the first layer and return it to the freezer in 1/2 an hour.
CRUMBLE AND CREAMY TOPPINGS
  1. Combine the remaining crumble with some blueberries. Top your cake with crumble in the middle. Prepare the coconut topping whipping cocoa, agave and coconut cream together until creamy. Set it in the fridge for 15 minutes in a whipped cream bag. Make the toppings along the side of the cake and let sit in the freezer ( about 6 hours ) or until it’s set. Decorate with fresh fruit and serve.
BUNDEN
  1. Bland alle ingredienser (revet kokosnød, nødder, havregryn, dadler, cremet kokosmælk, vanilje) i foodprocessoren og fortsæt indtil den er blandet godt. Tag 1/2 kop fra og sæt den til side til toppen af kagen.
1. LAG
  1. Blend mango og passionsfrugt i en blender indtil den er glat. Hæld over i en foodprocessor og tilsæt resten af ingredienserne: banan, citronsaft og cremet kokos. Fortsæt i et stykke tid så det bliver glat og cremet. Spred cremen over bunden og lad den sætte sig i fryseren, indtil du har lavet det andet lag.
2. LAG
  1. Bland alle ingredienser i foodprocessor indtil den er glat. Hæld nogle friske blåbær i og rør sammen ved hjælp af en spatel. Fjern kagen fra fryseren og spred cremen over det første lag og returner den til fryseren i ca. 1/2 time.
SMULDRE OG FLØDESKUMS TOPPING
  1. Kombiner det resterende smuldr med nogle blåbær. Top din kage med smuldr i midten. Forbered kokos topping ved at piske kakao, agave og kokos fløde sammen indtil den er cremet. Sæt det i køleskab i 15 minutter i en flødeskumspose. Lav toppene langs kagen og lad kagen stå i fryseren (ca. 6 timer) eller indtil den er klar. Dekorer med frisk frugt og server.
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