This cake was made through pure experimentation and ended up being absolutely delicious. I've always been intrigued by the idea of raw desserts and try to avoid sugar and gluten in my cooking. This recipe just kind of fell together and I'm glad it worked out the way it did.
- 1 cup macadamia nuts
- 1/2 cup pistachio nuts
- 1/2 cup pitted dates
- 1 tsp coconut oil
- pinch salt
- 1 1/2 cup cashews (soaked)
- 1/4 cup coconut oil
- 1/2 cup coconut cream
- 1/2 cup quark
- **1/4 cup rice malt syrup
- 2 tbsp honey
- 1/4 tsp vanilla powder
- 1 ripe fig
- couple drops liquid Stevia
This recipe is super, super easy. I had it planned in my head and chucked things together in a processor and it worked perfectly.
The filling tastes like white chocolate heavenly I don't even know what.
First of all, line the bottom of a springform tin with baking parchment. In a processor chuck in all the ingredients for the base and whiz until bread crumb size and sticking together.
Press into bottom of tin and place in freezer.
Whilst that is in the freezer chuck all the ingredients for the filling bar the fig in the processor and blend until a smooth texture. Be careful not to over blitz as you don't want a dough to form!!
Once mixture is smooth add in the fig chopped up to make it easier and blitz until smooth.
Pour this mixture on top of the base and place back in freezer for around 3 hours.
Take out of freezer 20 mins before serving.
Chop up some figs and arrange on the top as well as some crushed pistachios and coconut flakes if desired.
** If you'd like a vegan version, omit the quark and use either coconut yogurt or some sort of vegan ricotta.
Photo Credit: Elisa Watson for Kenko Kitchen