Raw bergamot coconut cake

Raw bergamot coconut cake with inca berries
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 with inca berries
    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 medjool 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.

      Author: Jonathan

      Foodblogger, translator, webmaster, Dante specialist, cook. Passionate about natural food, languages, cycling and travels.

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