coconut cabury cream raw cake

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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:

  1. crust

  2. almond milk chocolate cream

  3. crushed mini eggs

  4. cashew coconut cream

  5. mini eggs  

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

  • 3  dates

  • 1 tsp vanilla

  • 1 tbsp maple syrup

  • 2 tbsp coconut oil

  • pinch of salt

the steps:

  1. PLACE all ingredients IN A FOOD PROCESSOR & PULSE UNTIL COMPLETELY COMBINED & FORMS A FINE meal.

  2. 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). 

  3. 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 

the steps:

  1. add all ingredients, except for the mini eggs, into a high speed blender & blend on high until smooth & fluffy. approximately 1 minute. 

  2. remove crust from the fridge & pour the milk chocolate layer on top.

  3. 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

the steps:

  1. add all ingredients into a high speed blender & blend on high until smooth & fluffy. approximately 1 minute. 

  2. remove crust from the fridge & pour the coconut layer on top.

  3. smooth with a spatula & top with mini eggs. 

  4. place in the freezer to chill. minimum 30 min. Prior to serving, remove the raw cake from the freezer to thaw slightly. 


NOTE: PLACE THE CAN OF FULL FAT COCONUT MILK IN THE FRIDGE THE NIGHT BEFORE MAKING THIS RAW CHEESECAKE. use the entire can of chilled cream for the filling.

soak cashews overnight or for 1hr in hot water


I hope you all enjoy this delicious dessert! & let's be honest, it's not just suitable for easter since mini eggs are available year round!

 

spread the wellth

-m