Raw Pitaya Cake

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Raw Pitaya Cake


Ingredients

  • INGREDIENTS FOR THE BASE:
  • 1/2 cup raw almonds
  • 1/4 cup dates, pitted and chopped
  • 1 Tbsp cacao nibs
  • 1 tsp raw cashew butter
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • INGREDIENTS FOR THE FILLING:
  • 1 cup cashews, soaked for 6h
  • 1/2 cup pitaya purée (100grams)
  • 2 tsp lemon juice
  • 2 Tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 2 Tbsp coconut oil, melted
  • Pinch of salt
  • For decorations: add 1 Tbsp cashew butter + 1 Tbsp coconut oil

Instructions

  1. In a food processor, process the nuts and the chopped dates together until broken down & combined.
  2. Add the cacao nibs, cashew butter, vanilla extract, and salt and process a few times until combined.
  3. Line a 4″ spring mold with parchment paper and press the dough evenly. Place into the freezer for 30 min until it firms up.
  4. To prepare the cream filling, rinse the cashews and drain them well.
  5. Blend all ingredients together (except coconut oil) in a high-speed blender until you reach a nice and smooth consistency.
  6. Stream in melted coconut oil and blend until incorporated.
  7. Pour the filling over the crust and freeze till set (at least 3 hours)
  8. Save some of the filling in your blender. Add 1 Tbsp of coconut oil and 1 Tbsp cashew butter and blend again. Store refrigerated until ready to use.
  9. Remove from freezer approx. 1h before serving.
  10. Using a star tip, pipe the reserved pitaya cream on top of the cake and decorate with melted chocolate.

 

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