St. Patrick's Day Cake
Prep time
Total time
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1
  • 1 cup almods
  • 1 cup shredded coconuts
  • 1 cup soaked dates
  • 2 tbsp coconut oil, melted
  • 3 cup cashew, soaked and dehydrated
  • 1 cup coconut milk, homemade preferred
  • 2 ripe bananas
  • ¼ cup lime juice
  • ⅓ cup coconut oil, melted
  • 1 tbsp coconut nectar
  • 1 cup from the filling
  • ½ tsp spirulina powder
  • 2 cup tightly packed spinach
  • 1 ripe avocado
  • 2 kiwi
  • ¼ cup coconut oil
  • ¼ cup cacao powder
  • 2 tbsp coconut nectar
  • seeds of ¼ vanilla bean
  • pinch salt
  1. FOR BASE - Combine all the ingredients in the food processor fitted with the S blade and process until well combined. Remove from food processor and press the mixture into a baking pan lined with baking paper.
  2. FOR FILLING - Place all ingredients, in a powerful blender and blend on high until very smooth.
  3. FIRST LAYER - Pour ⅔ part of the mixture in the bowl. Add spirulina powder to the remaining filling and blend. Take your prepared crust out of the freezer and pour the cream over the base by using a spatula. Put in the freezer to set whilst you make the second layer.
  4. SECOND LAYER - With the remaining mixture add avocado, kiwi and spinach (depending how green you want your cake). Spread evenly over the first layer. Place cake in the freezer for at least 3 hours to set.
  5. CHOCOLATE LAYER - Gently warm coconut oil until it is melted, and combine with remaining ingredients. Stir well, pour over chilled second layer decorate and return to freezer. Cake can be stored in the freezer. Take out of freezer 1 hour before you want to serve it so it can soften and is easy to cut. Enjoy!

Chocolate Donut -

I used the recipe for Pandan Cookies and made them into balls, colored with spirulina and cacao powder.
Recipe by Deviliciously Raw at