coconut cabury cream raw cake
cadbury mini eggs are an easter staple, but we all know how dangerous it can be to have an entire (Costco sized) bag on hand. So thankfully this cake required almost the entire bag, with enough left over for sampling of course.
this cake has five delicious layers, & each layer is as delicious as the last:
almond milk chocolate cream
crushed mini eggs
cashew coconut cream
So, who is ready to make this delicious raw cake part an easter (or anytime of the year) tradition?
crust - what you'll need
2 cups cashews
1 tsp vanilla
1 tbsp maple syrup
2 tbsp coconut oil
pinch of salt
PLACE all ingredients IN A FOOD PROCESSOR & PULSE UNTIL COMPLETELY COMBINED & FORMS A FINE meal.
LINE A SPRING FORM PAN WITH PARCHMENT PAPER TO ENSURE THAT THE BASE OF THE RAW CAKE DOES NOT STICK. OUTLINE THE BASE OF THE PAN & CUT OUT A CIRCLE TO FIT THE BOTTOM. IF YOU ARE CONCERNED ABOUT THE BASE STICKING, SPRAY COCONUT OIL AROUND the BASE AS WELL (BETTER SAFE THAN SORRY).
PLACE IN THE FRIDGE TO CHILL. APPROXIMATELY 15 MINUTES.
milk chocolate layer - what you'll need
1 cup raw almonds
1 square of dark bakers chocolate
1 cup almond milk
2 tablespoons of maple syrup
1 teaspoon vanilla extract
1 cup of cadbury mini eggs, chopped into medium chunks
add all ingredients, except for the mini eggs, into a high speed blender & blend on high until smooth & fluffy. approximately 1 minute.
remove crust from the fridge & pour the milk chocolate layer on top.
smooth with a spatula & sprinkle with the chopped mini eggs evenly on top. Store in the freezer while you prepare the coconut layer.
coconut layer - what you'll need
1 can full fat coconut milk ** see note
1 cup cashews (soaked)
1 cup shredded unsweetened coconut
2 tbsp maple syrup
1 tsp vanilla extract
pinch of salt
add all ingredients into a high speed blender & blend on high until smooth & fluffy. approximately 1 minute.
remove crust from the fridge & pour the coconut layer on top.
smooth with a spatula & top with mini eggs.
place in the freezer to chill. minimum 30 min. Prior to serving, remove the raw cake from the freezer to thaw slightly.