PINA COLADA RAW CAKE

My first raw dessert / cake ended up tasting somewhat akin to a pina colada, which I did not plan at all. I’ve always been a little apprehensive of making a raw dessert, however I now look back and laugh at my fear as it is almost impossible to screw up. Whatever mix of nuts and natural sugars that you place in the food processor or blender (if you have a very powerful one) will taste delicious. The best part is that you feel quite innovative and imaginative when you are making a raw dessert. All the ingredients in this cake were in my pantry on a Sunday afternoon. Just remember that a raw dessert is often a fair bit richer than other desserts so cut yourself very small pieces or get ready for a stomachache!

INGREDIENTS

• 200g pitted dried dates 
• 100g almonds 
• 1 tablespoon honey
• 400ml light coconut cream 
• 1/2 the juice of a small lime
• the flesh of 3 small, ripe kiwifruits 
• shredded coconut 
• Equipment needed- food processor, freezer

PREPARATION 

1. Place the dates, almonds and honey into a food processor and process until the mixture sticks together when you pinch a small handful of it. Remove from the processor and spread into a medium square baking tin. Spread evenly as this will be your cake base. 

2. Place the coconut cream, lime juice and kiwifruits into the food processor and process for 20-30 seconds or until combined. Remove from the processor and pour over the date & almond base to create the top of the cake. Sprinkle with shredded coconut and freeze, covered, for 2 hours or until solid. Remove from the freezer 10 plus minutes before consuming to soften slightly. 

Total Preparation time / 10 -12 minutes 
Total Freezing time / 2 + hours 

x Emily