Raw Vegetable Cake with Carrots, Zucchini, Macadamia Nuts and Coconut
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 6 hrs 25 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g carrot (s), peeled
- 250 g zucchini
- 140 g date (s), without a core
- 170 g macadamia nuts
- 50 g old linseed
- 0.5 ½ lemon (s), only use the zest
- 70 g desiccated coconut
- 1 tablespoon, heaped psyllium husks, ground
- 2 teaspoons cinnamon powder
- 1 pinch clove powder
- 1 tablespoon, leveled coconut blossom sugar
- 4 tablespoon coconut oil, liquid
- 1 teaspoon desiccated coconut
- coconut oil, solid
Print Recipe
Pin Recipe Instructions
- Rub the peel of half a lemon.
- Grate the carrots together with the zucchini with a food processor as finely as possible. Puree the dates in a food processor to form a batter. Then add the grated carrots and zucchini so that they become even finer and, together with the dates, make a homogeneous batter.
- Grind gold linseed and macadamia nuts and add to the dough, which is now kneaded by hand.
- Add the shredded coconut, lemon peel, psyllium husk powder, coconut blossom sugar, cinnamon and clove powder and knead into a dough.
- Finally, liquefy coconut oil in a water bath, add 4 tablespoons to the dough and knead well.
- Grease the base and the cake ring with a little firm coconut oil and then pour the dough into the cake ring and press firmly. Finally, put about 1 teaspoon of desiccated coconut on the dough, press down a little and then leave in the refrigerator for at least 6 hours.
- The dough can also be put into various small cake rings or shapes and the height can be varied as desired.
- As a dessert it is enough for 12 servings, as a cake with coffee or tea it is enough for 6-8 servings. The cake can be kept in the refrigerator for 3 days.
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