Frozen Raspberry Vanilla Coconut Cake
Difficulty 5 minutes Serves
Frozen raspberry vanilla coconut cake, doesn't that just sound wonderful?! This recipe from Iselin of The Uncooked Vegan Kitchen has only 6 recipes! Very simple to make, yet extremely tasty and nutritious!
Ingredients Crust and mid-layer:
2 cups shredded coconut
20 dates (pitted)
3 cups cashews (soaked for at least 30 minutes, no more than 4 hours)
sweetener of your choice (raw agave, coconut sugar, honey (if you're not vegan)..)
1/2 tsp vanilla powder (optional)
Directions Start with adding the coconut and dates to a food processor. Process for a minute or so. The crust is ready when everything sticks together. Press about 2/3 of the coconut-date mixture into a lined tin adn set aside.
To make the vanilla cream, blend together cashews, sweetener, vanilla and as much water as needed until you get a thick and smooth batter. Spread about half of this mixture over the crust and place in the freezer for at least two hours. When the first layer of vanilla cream is frozen, remove it from the freezer. Now you can sprinkle on the rest of the coconut-date mix, as well as a few handfuls of raspberries. Spread on the rest of the vanilla cream and place in the freezer for at least 3 hours.
Before serving the cake let it thaw in room temperature for about 30minutes. Decorate with more raspberries right before serving the cake.