20 minutes
preparation
0 minutes
baking
150 minutes
resting time
You will need:
High-speed blender/food processor, springform pan, baking paper
Ingredients for the no-bake coconut cake
For 12 servings, 1 serving = 1 piece of cake (0 g of sugar)
For the cake base:
150 g walnuts
50 g grated coconut
200 g dates
For the filling:
50 g coconut oil
½ vanilla pod
350 g cashew nuts
100 g dates
200 ml coconut drink
20 g coconut chips (alternatively grated coconut)
Preparation
Step 1:
Line the bottom of a springform pan with baking paper.
Step 2:
Place 150 g of walnuts, 50 g of shredded coconut, and 200 g of dates in a blender or food processor and blend to a paste.
Step 3:
Spread the paste evenly on the bottom of the springform pan and freeze for 30 minutes.
The mass can be spread better if you moisten your hands with a little water.
Step 4:
Melt 50 g of coconut oil in a water bath or in the microwave (use a low setting as it starts to boil quickly!). Halve the vanilla bean and scrape the pulp with a teaspoon or the back of a knife. Then put the liquid coconut oil, vanilla bean pulp, 350 g cashews, 100 g dates, and 200 ml coconut drink in a blender and blend until creamy.
Step 5:
Spread the filling on the cake base. Add 20 g of coconut chips on top of the coconut cake. Put the finished cake in the freezer for at least 2 hours.
Step 6:
Let the coconut cake defrost for about 10 minutes at room temperature. Cut the cake into even pieces with a large knife and enjoy.
If this recipe is not sweet enough for you, feel free to add sugar. Just remember to track the amount.