I celebrated my birthday recently and discovered this recipe from Raw Guru. I was showered with sweets and treats the whole week but creating in the kitchen brings me such joy, I couldn’t resist making this recipe my own to celebrate the occasion. Being in Canada and it being January I don’t think making a frozen cake was the best of ideas but it really was delicious and it’s something I’ll be making lots of during the summer. I love that it’s raw, vegan and gluten free too.
Prep time: 20 minutes
Tips: Make this the night before or the morning before night time celebrations since the cake needs time to freeze.
Choco Base Layer
3 ripe bananas
1 1/2 cups of shredded coconut
6 medjool dates
4 tbsp raw cacao
1/2 a vanilla bean
1 tsp raw honey
Coco-Berry Top Layer
2 cups of raspberries and blackberries
2 ripe bananas
2 cups of young coconut meat
4 medjool dates
1/4 cup of coconut water
1 tsp raw honey
Tip: Buy 1 or 2 young coconuts – they will provide you with plenty of coconut water and coconut meat too. 1 coconut will give you just under the amount of coconut meat needed but more than enough coconut water. If you enjoy coconuts then I’d suggest buying 2 and you’ll have some left over.
Cover the inside of a 9 inch cake tin in cling film (saran wrap).
Blend all ingredients for the choco base layer in a food processor and spread over the base of the cake tin. Put in the freezer while preparing the top layer.
After rinsing out the food processor, blend all ingredients for the Coco-Berry layer. Once blended, spread over the top of the Choco layer, sprinkle with a little shredded coconut and return to the freezer. Freeze for about 8 hours. Before serving top with berries, bananas or whatever else you desire, serve and enjoy.
This would be amazing on a sunny afternoon served with some kind of bubbly goodness!