Another RAWmarkable Cake! This cake has a fruity nut flavor, as it is made with almonds, walnuts, dates and apricots, topped with strawberry coconut cream and garnished with blueberries. Basically, it is a mouthful of awesomeness.
Let us begin!
For our cake base, we will need:
– 1 cup almonds
– 1 cup walnuts
– 1 cup dates
– handful of apricots
– 2 tbsp. honey, molasses or agave nectar
– 1 tsp cinnamon
For our strawberry coconut cream frosting, we will need:
– juice and meat of 1 coconut (this comes to about 1 cup of meat and 1 to 2 cups coconut water)
– 1 cup strawberries
– 7 pitted dates
To begin, we must soak our 7 pitted dates for the frosting, the walnuts and almonds for about 2 to 4 hours in 6 cups of filtered water. This is to soften the nuts, as well as for health reasons and to make them easier to blend for our cake base. (For more info about soaking your nuts, see my blog!) Make sure to allow enough time for soaking, prior to preparing the rest of the cake!
Once the nuts and dates are thoroughly soaked, separate your dates from the walnuts and almonds, as we will use those later for our coconut frosting. Put the nuts in your food processor, and pulse blend until they are mixed and are creating a crumbly dough-like consistency. Once the nuts are blended, add in your cup of pitted dates, honey and cinnamon, and mix again!
You may have to pulse/blend and stop the processor a couple times, making sure to scrape the sides so that everything is fully mixed.
After everything is mixed, get out your cake tray, container, or whatever else you are using to put the cake in, and add the mixture to the bottom, patting it down thoroughly.
My removable cake preparation tray broke thanks to my sister, so I have resorted to using my rectangular plastic container yet again. Oh well! 😉
Now that the cake base is in the tray, cover and put it into the freezer, as we prepare our fresh coconut cream frosting.
First we must open our coconut. Using a screwdriver and a hammer, hammer three holes into the three dents at the end of the coconut:
Next, drain the water out into a cup, as we will use this later:
Place your empty coconut side down on a folded towel on your counter. With your hammer, bang a circle around the entire circumference of the coconut, like so:
Depending on how hard you bang around the middle of it, the coconut will eventually crack neatly in half, like below:
Ta daaa! You will now be able to scrape the meat out of coconut!
Using a knife and spoon, scrape the meat out of the coconut, cut it up and measure out 1 cup. Save the rest for later as a snack or addition to a fruit salad! We will add the 1 cup of coconut meat to our high powered blender, along with 1 cup of strawberries, our 7 pitted and soaked dates, and 1/2 cup coconut water.
Blend the mixture until it is smooth and creamy. If you need more liquid, add the coconut water to do so. Your final product should look something like this:
Another great option is to add 1 cup of cherries to the mix, substitute the strawberries for all cherries, or all blueberries. You can really do this any berry, I just happen to like coconut and strawberry/cherry the best 🙂
After the frosting is blended, spoon out your mixture and generously layer it on top of the apricot nut cake. Once you have layered the cake, you can top with blueberries, cherries or strawberries for decoration:
Perfect and lovely!
Place the cake in the freezer again, and leave it in for about 2 to 4 hours. Once it is hardened, take it out, cut it up and serve!
Look at that amazing texture! Yummm!
On a side note, if you have extra strawberry coconut cream, put it in the fridge, and save it as a raw coconut pudding snack for later! After I put mine in the fridge, it hardened into a lovely coconut strawberry cream:
Then, whenever I wanted something sweet, it was already available and ready to eat!
Fresh coconut, dates and strawberries, that’s all there is! It doesn’t get much healthier than that! Try it!
The end 🙂