Walnuts

Kiwi coconut cake
Print Recipe
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Kiwi coconut cake
Print Recipe
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Servings Prep Time
20 people 25 minutes
Cook Time Passive Time
25 minutes 2 hours
Ingredients
Base
Main layer
Decoration
Servings: people
Instructions
Base
  1. Blend your hemp seed, walnuts and xylitol in a blender, not too thick but also not too fine. Then add the coconut oil and blend again to a soft mass.
  2. Press your mixture into a springform lined with baking paper. Make sure that your base is even and well pressed. Put in the freezer while you prepare the rest.
Main layer and decoration
  1. Rinse the millet and boil it, together with the coconut flakes, for about 20 minutes until it is soft and tender. In case your millet dries up too soon, add some coconut milk or water.
  2. When the millet is nice and soft, blend together with the xylitol to a smooth mass. Your mixture should be liquid enough to pour it into the spring form but not so liquid that it won't stiffen up in the fridge. Add some water or milk if it doesn't blend well or you think it might be too thick.
  3. Slice our kiwi and put the slices against the side of your springform like on the photo.
  4. Now pour your mixture into the springform, until the top or just under the top of the kiwi slices. Even it out, and then put more kiwi slices on top like on the picture.
  5. Put everything in the fridge (3-4 hours) or freezer (1,5-2 hours) to become nice and stiff.
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Triple chocolate cake
Print Recipe
Triple chocolade cake: a delicious sugar-free cake with a cocoa nut base and raw cocoa nib topping.
Servings
10
Cook Time
35 minutes
Servings
10
Cook Time
35 minutes
Ingredients
Base
Vulling
Servings:
Instructions
Base
  1. Start soaking the cashews at least 4 hours before preparing the cake. The dates I would soak for 4-5 but you might need more based on the quality of your blender.
  2. Prepare a springform. I usually take a round form which I cover in baking paper (or at least the bottom of it). No need to grease the form.
  3. Make the base by grinding the walnuts and pecans (or other nuts) in a mixer or high-speed blender. Add the cocoa and dates and mix again. The mixture is good if it's sticky enough to roll a little ball from it. If not, add more dates.
  4. Press 2/3 of this mixture into the bottom of the springform as to form a neat base. Press well. Set the other 1/3 apart for later.
Filling
  1. Melt the coconut oil. If you'd like to keep the cake 100% raw, melt it at low temperature (even on a heater or in the sun you can easily melt it). You can also melt it in a pan or pot.
  2. Mix or blend the liquid coconut oil, cashews, cocoa and dates until they form a smooth and even mixture.
  3. Pour the mixture over the base, making sure it evens out well, then sprinkle some of the left-over base and cocoa nibs on top.
  4. Leave the cake in the fridge over night or for a couple of hours. This is essential for its taste and structure. If you don't have a lot of time or can't wait, put it in the freezer for two hours.