Go Back
Raw bergamot coconut cake with inca berries

Raw bergamot coconut cake

A delicious raw bergamot coconut cake with inca berries. Sugar-, gluten- en lactose-free.
Prep Time 40 mins
Total Time 45 mins
Servings 10 people

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

  • 95 grams coconut oil (I used half unscented, half normal; you can decide for yourself)
  • 2,5 grams stevia (I used 4 coffee tablets of 60mg each, but you can also use liquid stevia if you please)
  • 150 grams silken tofu
  • 1 bergamot orange
  • 2 handfuls inca berries

Instructions
 

Base

  • Grind the nuts and shredded coconut in a mixer.
  • 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.
  • Mold the dough in a spring form or casserole to its desired form, flat or with the side up.

Filling

  • Melt the coconut oil by putting it over the heater or in a pot or pan.
  • Add the stevia and make sure that it mixes well with the oil.
  • Add the oil to your mixer and mix it up with the silken tofu and the juice of about half a bergamot.
  • 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.