Raw Coconut Berry Cake
Bottom layer:1 cup desiccated coconut
1 cup Brazil nuts (nuts of your choice)
1 cup Medjool dates
1 cup spelt flakes/oats
1/2 cup grated butternut squash
1 tsp ceylon cinnamon
1 tsp ground cloves
1/2 tsp ginger powder
Top layer:
1 cup frozen berries
1/2 cup medjool dates
1/2 cup hemp seeds or 1 cup Brazil nuts
1/3 cup coconut milk
1 tbsp coconut oil
Optional: 1 tbsp @electricelements.co Sea Moss
Instructions:
Bottom Layer:
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Prepare the Nuts:
- In a food processor, combine 1 cup of Brazil nuts (or your chosen nuts) and pulse until finely chopped.
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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.
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Add Dates:
- Add the pitted Medjool dates to the mixture.
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Blend:
- Process the mixture in the food processor until it forms a sticky dough-like consistency.
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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:
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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.
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Blend:
- Blend the ingredients until you achieve a smooth, creamy consistency.
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Layer on Top:
- Pour the berry mixture evenly over the bottom layer in the pan.
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Smooth the Top:
- Use a spatula to smooth the top layer for a polished finish.
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Chill:
- Place the cake in the refrigerator for at least a few hours or until it firms up.
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Serve:
- Once set, remove the cake from the pan and slice. Garnish with extra berries or coconut flakes if desired.
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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.
Gratitude. Thank you Mother Nature. Gratitude Jason, Electric Tribe!