Having just polished off the last of this cake (with a little help) this afternoon, I can confirm that it is not only delicious, but nutritious – awesome! It contains a whole world of goodness, is simple to put together, and you don’t even need to bake it! Too good. It makes the perfect little snack with a cup of tea as it combines some lovely protein from the walnuts and almonds, some high quality fat from the nuts again as well as the coconut, some fabulous vitamin A, C and fibre with the carrot, and is naturally sweetened with dates, which are also high in fibre and potassium. So let’s jump right in.
I have presented it as a layer cake, but you could just as easily set it in any dish you like, and have more of a slice style cake. Alternatively, this mix would also make great bliss balls for something different, just shape into balls and roll in desiccated coconut.
Gluten Free, Dairy Free, Vegan, Grain Free // Makes one small 15cm layer cake, or a larger single layer cake
1/2 cup walnuts
1/4 cup desiccated coconut
1/2 cup almond meal
1 generous cup of grated carrot (about one large carrot)
1/2 cup (about 5) medjool dates, pitted
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp ground cinnamon
For the Icing:
1 400g tin coconut cream (unsweetened, no added emulsifiers)
The zest of 1 orange
1/2 tsp vanilla extract
Place the walnuts, coconut and almond meal into food processor and process until they form a small crumb.
Add all other ingredients and process until dates are well incorporated.
Press into a tin or dish of your choice lined with baking paper.
To make the icing, place the tin of coconut milk in the fridge …