Raw Wheatgrass Lime Cake
I like to use dried fruit powders. Powders other than fresh fruits makes the cakes stick together better and also the colour is much more intensive. It is actually a pretty easy cake to make and you can be sure that people will be delighted by the colour.
Ingredient
makes a 8-inch/9-inch springform pan
Crust
1 cup almonds
1/2 cup rolled oats
1/2 cup desiccated coconut
6 big medjool dates or 8 regular ones
2 Tab agave syrup
1 tsp vanilla extract
a pinch of fine sea salt
(Optional: Strawberries, halved)
Method
Process the almonds, oats and coconut to a coarse meal in a food processor.
Add the dates, agave syrup, vanilla and salt and process until well combined.
Press the dough evenly into the bottom of the pan. Set aside.
(If you like, you can place halved strawberries on the side of the pan on the crust.)
Filling
1 1/2 cups cashews (soaked overnight)
1 avocado
1/4 cup coconut cream (full-fat coconut milk works as well but cream makes the cake thicker)
4 Tab lime juice and the zest of 2 limes
1 heaped Tab wheatgrass powder (got mine from Organicburst)
4 Tab Coconut Oil (melted)
1/4 cup agave syrup
1 tsp Vanilla Extract
Method
Place the cashews, coconut oil, vanilla extract, agave syrup, wheatgrass powder, coconut cream and lime juice into your food processor and process until mixture is smooth and creamy.
Add the avocado and mix again for about 20 seconds or until combined. Last, add the zest of one lime and combine using a spatula.
Scrape the filling from the food processor into the pan with the crust, and smooth out on top.
Decorate with the zest of the other lime and freeze for about 3 hours or overnight.