Chocolate Lime and Pistachio raw vegan cake ~ Yummy Postpartum Meals
Updated: Apr 25
AUTHOR: Anna Ward
Healthy eating means different things to everyone, as we all face our own challenges within our families. When deciding what to fuel our bodies with, both for sustenance and for treats, you can’t go past raw vegan nut treats…that is unless you or anyone in your family suffers a nut allergy. If that’s the case send us an email.
~ Blessings Anna
Makes one 6-inch cake
Crust: 1/2 cup raw pistachios, soaked and dried (also called activated) 1/2 cup sprouted buckwheat, dried in the dehydrator 1/2 cup dried finely shredded coconut 1/8 teaspoon sea salt 10-12 soft Medjool dates, pitted and chopped
1 cup raw cashews (preferably soaked overnight and drained or on the spot soak in boiling water) 1 cup diced avocado 1 cup young coconut meat (or additional soaked cashews if unavailable) 1/4 cup lime juice 2 Tbsp lime zest 1/4 cup coconut water (or filtered water) 1/2 cup raw maple syrup (or sweetener of choice) 1/2 cup plus 1 Tbsp raw coconut oil (warmed to liquid) 1/2 teaspoon sea salt 1 Tbsp pure vanilla extract and seeds from half a vanilla bean 1/4 cup raw cacao powder 1/4 cup chopped raw pistachios
Decorate like a pastry chef with finely chopped raw pistachios and a few thinly cut lime wedges or rounds then sprinkle with grated dark chocolate of choice.
Lightly coat a 6-inch springform removable bottom pans with coconut oil.
Step 1, The crust, a chef’s tip- prepare your space by laying out all ingredients needed before you start. Trust me, you’ll enjoy this a lot especially if trying to make it with kids. Process pistachios, buckwheat and sea salt in a food processor until the nuts are fine crumbs.
Add the dates and process until the mixture holds together when squeezed between your fingers (if not holding together, add more dates). Firmly press crust into the bottom of the prepared pan and set aside in the freezer.
Layer 1, To make the filling, drain the cashews and coconut water, maple syrup, melted cacao buttons, sea salt and vanilla in a food processor and blend until smooth and creamy. With the processor running, add the coconut oil, and process for a minute until blended.
Layer 2 Remove half the filling from the food processor and place in a bowl. Add the cacao powder to the remaining half in the processor. Process until well blended and place in another bowl.
Layer 3 take half of the white filling and combine them with avocados, lime juice, lime zest. Chefs tip add a green powder like spirulina or matcha powder try ¼ tsp at a time till desired green is achieved.
Step 2 Assembly of raw vegan cake: pour the vanilla filling over the base then freeze for 15-30min or till set lightly. Then pour chocolate filling over the vanilla layer, then put in the freezer to set for 15min to 30min then pour the remaining lime filling over. Smooth out the top. Place the cheesecake in the freezer to firm up for about 4 hours. Once ready to serve, scatter pistachios and raw chopped chocolate around the edge on top of the cake, (or you can be creative and arrange it in your way). Store leftover cake in the fridge or slice into cake triangles or bar shapes and freeze for a nice tea time snack with the kids for afternoon tea or morning tea.
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