Raw Coconut Berry Cake

Raw Coconut Berry Cake

Bottom Layer:

1. Prepare the Nuts:

   • In a food processor, combine 1 cup of Brazil nuts (or your chosen nuts) and pulse until finely chopped.

2. Combine Dry Ingredients:

   • In a large mixing bowl, combine the desiccated coconut, finely chopped nuts, spelt flakes/oats, grated butternut squash, cinnamon, ground cloves, and ginger powder.

3. Add Dates:

   • Add the pitted Medjool dates to the mixture.

4. Blend:

   • Process the mixture in the food processor until it forms a sticky dough-like consistency.

5. Press into a Pan:

   • Press the mixture firmly into the bottom of a lined cake or springform pan, creating an even layer. Ensure it's packed tightly.

Top Layer:

1. Prepare the Berries:

   • In the food processor, combine the frozen berries, pitted Medjool dates, hemp seeds (or Brazil nuts), coconut milk, and coconut oil. If using, add the optional Sea Moss.

2. Blend:

   • Blend the ingredients until you achieve a smooth, creamy consistency.

3. Layer on Top:

   • Pour the berry mixture evenly over the bottom layer in the pan.

4. Smooth the Top:

   • Use a spatula to smooth the top layer for a polished finish.

5. Chill:

   • Place the cake in the refrigerator for at least a few hours or until it firms up.

6. Serve:

   • Once set, remove the cake from the pan and slice. Garnish with extra berries or coconut flakes if desired.

7. Enjoy:

   • Indulge in this delightful Raw Coconut Berry Cake! Store any leftovers in the refrigerator.

Note: Adjust the sweetness and consistency according to your taste preferences. Feel free to get creative with toppings and decorations.