White Coconut Cream Cake

Hi Sweetie,

White coconut cream cake. This is my rich and creamy decadent dessert: a raw version of strawberries and cream.

COCONUT OIL – great skin moisturizer

Coconut oil has been also used as a skin moisturizer for thousands of years. It is especially great for wrinkled, dry and rough skin as it smooths and softens the skin.

MACADAMIA NUT – sweet and super healthy

Macadamia nut is a source of selenium, iron, calcium, potassium, phosphorus, carbohydrates and fibre. They are high in zinc which is the beauty mineral, and fat. Their fat contains over 80 percent beautifying monounsaturated fatty acids such as oleic acid (omega 9), which is a good fat.

DATES – sweet and moist

I love dates Medjol dates are my favourite; I use them as a sweetener in my raw desserts, such as cakes, creams, sauces, cookies and pies.Dates are sweet and moist, and are rich in carbohydrates, iron, magnesium, potassium and fiber.

Keep dates in the refrigerator, as they can ferment at room temperature.Save

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White Coconut Cream Cake

Crust

♥ 2 cups almonds, soaked over night

♥ 1 cup Medjol dates

♥ Pinch of Celtic salt

Filling

♥ 3 cups raw macadamia nuts, soaked

♥ 1 ½ tbsp vanilla extract, liquid

♥ ½ lemon, freshly squeezed

♥ 1 cup water

♥ Pinch of Celtic salt

♥ Raw coconut nectar to taste

♥ 2 tbsp coconut oil

To Assemble

1. Grind the almonds in blender to get flour consistency.

2. Transfer almond flour to food processor, add Medjol dates, salt and blend ingredients thoroughly.

3. Form a ball. Place the ball into a cake pan a gently press to form a crust.

4. In a food processor, mix macadamia nuts and water, add freshly squeezed lemon, vanilla extract, coconut oil, pinch of salt and agave nectar.

5. Pour filling over crust and put in the freezer for 2 hours to set. Once set, gently lift out of the rim/pan and top with raspberries and blueberries. Store the cake in the refrigerator to maintain optimal texture.