Coconut oil

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.
      Zebra cake
      Print Recipe
      A fantastic, vegan and gluten-free zebra cake!
        Servings Prep Time
        20 people 45 minutes
        Passive Time
        2 hours
        Servings Prep Time
        20 people 45 minutes
        Passive Time
        2 hours
        Zebra cake
        Print Recipe
        A fantastic, vegan and gluten-free zebra cake!
          Servings Prep Time
          20 people 45 minutes
          Passive Time
          2 hours
          Servings Prep Time
          20 people 45 minutes
          Passive Time
          2 hours
          Ingredients
          Base and hearts
          White layer
          Black layer
          Servings: people
          Instructions
          Base
          1. Grind the figs and almonds in a blender or mixer to a sticky mass. In case they are not sticky enough, add some figs.
          2. Save some of the "dough" for the hearts. Press the rest into a spring form lined with baking paper so that it forms a firm base. Put your spring form while you work on the rest.
          White and black layers
          1. Bring the ingredients for the two layers to boil in two separate pots. Wash the millet before boiling. Personally I tend to add the xylitol and coconut sugar during the blender, but you can also choose to boil them with the other ingredients.
          2. Boil until the millet is soft and like porridge. Be careful that your millet isn't too dry and burns. In that case, add some milk or water.
          3. First blend one of the layers to a smooth mass. Taste to check if it needs any extra sweeteners or other ingredients. 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. Keep the mixture of the first layer in a container that's easy to pour it out off later.
          4. After cleaning your blender, blend the other layer. The same advice goes for this layer.
          5. Now the magic. Pour some of the white mixture onto your base, more or less the amount to make it touch the edges of the cake form. Then pour some of the black mixture right in the middle of the white mixture, and let gravity do its work so that it floats a little towards the sides. Then pour some of the white mixture right in the middle, then black, until everything's finished or the spring form is full. I had enough to make two extra little cakes. Your cake is now ready. Put it in the fridge.
          Hearts
          1. Juice or buy some beet juice and add this to the remaining almond/fig mixture. Also add some melted coconut oil which will help the now rather wet "dough" to stiffen up in the fridge.
          2. Mix everything and form hearts with your hands. Put them on saucers lined with baking paper to stiffen up in the fridge.
          3. Your cake should be hard and edible after about 2 hours in the fridge. Otherwise put in the freezer for a bit. Put the hearts on top of the cake before serving.
          Raw bergamot coconut cake
          Print Recipe
          A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
            Servings Prep Time
            10 people 40 minutes
            Passive Time
            5 minutes
            Servings Prep Time
            10 people 40 minutes
            Passive Time
            5 minutes
            Raw bergamot coconut cake
            Print Recipe
            A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
              Servings Prep Time
              10 people 40 minutes
              Passive Time
              5 minutes
              Servings Prep Time
              10 people 40 minutes
              Passive Time
              5 minutes
              Ingredients
              Base
              • 150 grams nuts (I used white hazelnuts, walnuts and peanuts, but you can essentially use any nut)
              • 10 grams shredded coconut
              • 4 medjoul dates (soaked in water for 4-5 minutes)
              Filling
              Servings: people
              Instructions
              Base
              1. Grind the nuts and shredded coconut in a mixer.
              2. Take the dates from the water, dry them and add them one by one until your mixture has become a kind of dough. If the mixture is still too loose, add more dates.
              3. Mold the dough in a spring form or casserole to its desired form, flat or with the side up.
              Filling
              1. Melt the coconut oil by putting it over the heater or in a pot or pan.
              2. Add the stevia and make sure that it mixes well with the oil.
              3. Add the oil to your mixer and mix it up with the silken tofu and the juice of about half a bergamot.
              4. When mixed well, pour the filling into the base and top off with the inca berries. Leave the cake in the fridge over night or in the freezer for a couple of hours for a quicker result.