Raw Cherry Ripe Cake
Base
1/2 cup desiccated coconut
3 tablespoons roasted almond butter (use this base to make the recipe nut free)
2 medjool dates, seeds removed
pinch of salt
10 organic cherries, halved and seeds removed
The quantities are for a 12cm x 12cm spring form pan, you can double the mixture and make it in a 20cm x 20cm spring form pan.
Place all of the base ingredients into your blender or food processor and blend until the mixture is sticking together. Press the mixture into the base of your pan. Line the base with cherry halves, I gently press them down. Pop the base into the freezer to set.
Cherry Ripe Mixture
1 ripe organic banana (150 grams)
5 medjool dates, seeds removed
1 and 1/2 tablespoons cacao or cocoa
1 heaped tablespoon coconut oil
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
10 organic cherries, halved and seeds removed
Place the banana and dates into your food processor or blender and blend until smooth. Add the cacao or cocoa, coconut oil, vanilla and salt, pulse to combine. Gently stir through the cherries. Spoon this mixture over your base and leave in the freezer over night to set. Remove from the freezer 5 – 10 minutes prior to serving.
Enjoy!
Sourced from: Wholefoods Simply
