The lemon coconut summer dream

Written By fran willems

This refreshing zingy raw cashew coconut cake will aliven your senses awake!

If you are like me and enjoy a sweet treat all season round, this sweet sassy dream is going to make your belly smile a little more on a hot summers day.

INGREDIENTS (10 pers)

Crust

  • 130 g of walnuts

  • 100 g cashews

  • 50 g dates (I use medjool dates)

  • 2 table spoons of maple syrup

  • 2 teaspoons of vanilla extract (I used powder)

  • a pinch of salt (I use himalaya or celtic salt)

Filling

  • 90 g cashews ( soaked for minimum 8hrs, rinsed and set aside)

  • 90 g of coconut cream (put this in the fridge overnight before you prepare the cake, I only used the solid creamy top layer)

  • 100 ml lemon juice (or lime)

  • 120 ml maple syrup

  • 115 ml coconut oil (liquid state, melt if needed)

  • 2 teaspoons of lemon zeste

  • pinch of turmeric

  • half a teaspoon of vanilla extract

  • pinch of salt

HOW TO

Put all crust ingredients into a high quality blender (S shaped), mix all into a sticky nutty base and press this down into your cake container.

Put all your filling ingredients, except for the coconut oil, into a blender and mix until smooth. Add the coconut oil in seperately and mix until all is smooth again.
Pour the filling over your cake base and make sure all is spread out at equal level.

Let the cake set in the fridge for minimum 4 hours, ideally one night.

Serve with some decorations, let your imagination run wild (grated coconut, mint leaves, flowers….)

fran willems
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