RawVegan Coconut & Lime Cake

Oh, how I loved this cake. I think I may have eaten more than my share of it. So fresh, light, fragrant, mouth watering, delicious and easy to make dessert …. Do I need to say more?

Base: pecan, dates
Bottom: cashew, coconut butter, coconut milk, coconut nectar, lime juice
Top: whipped coconut cream, coconut chips, lime
RawVegan Coconut & Lime Cake

You’ll need: food processor
Preparation time: 30 minutes

Ingredients for base:
1+ 1/2 cup pecan
1 cup dates ( soaked )

Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together ).
Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan in the freezer whilst you make the filling.

Ingredients for bottom:
1 cup cashew ( soaked )
1/2 cup coconut butter
4 tbps full fat coconut milk ( chilled )
1 tbps coconut nectar
1/3 cup lime juice

Place all ingredients in the food processor and process until smooth. Spread the cream over the base and let sit in the freezer to set overnight or for at least 2 hours.

Ingredients for top:
whipped coconut cream
handful coconut chips
zest of 1 lime

Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Top with coconut whipped cream and let set in the fridge.
Decorate and serve.

Coconut & Lime Cake

 

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Prep time

30 mins

Total time

30 mins

 

Author: Deviliciously Raw

Recipe type: Cakes

Cuisine: Raw, Vegan

Serves: 1

Ingredients

• FOR BASE:
• 1+ ½ cup pecan
• 1 cup dates, soaked
• FOR BOTTOM:
• 1 cup cashew, soaked
• ½ cup coconut butter
• 4 tbps full fat coconut milk, chilled
• 1 tbps coconut nectar
• ⅓ cup lime juice
• FOR TOP:
• whipped coconut cream
• handful coconut chips
• zest of 1 lime

Instructions

1. FOR BASE - Combine all the ingredients in the food processor fitted with the S blade and process until well combined ( stick together ). Remove from food processor and press the crust mixture into a baking pan lined with baking paper. Place the pan in the freezer whilst you make the filling.
2. FOR BOTTOM - Place all ingredients in the food processor and process until smooth. Spread the cream over the base and let sit in the freezer to set overnight or for at least 2 hours.
3. FOR TOP - Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Top with coconut whipped cream and let set in the fridge. Decorate and serve. Enjoy!

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