Raw Vegetable Cake with Carrots, Zucchini, Macadamia Nuts and Coconut

Summary

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

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Instructions

1. Rub the peel of half a lemon.
2. 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.
3. Grind gold linseed and macadamia nuts and add to the dough, which is now kneaded by hand.
4. Add the shredded coconut, lemon peel, psyllium husk powder, coconut blossom sugar, cinnamon and clove powder and knead into a dough.
5. Finally, liquefy coconut oil in a water bath, add 4 tablespoons to the dough and knead well.
6. 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.
7. The dough can also be put into various small cake rings or shapes and the height can be varied as desired.
8. 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.