WHITE COCONUT CREAM CAKE

Simona Stepancic BSc, RHN, ROHP, Registered Holistic Nutritionist, Raw Food Coach

 

White Coconut Cream Cake Crust

2 cups almonds, soaked over night

1 cup Medjol or honey dates

Pinch of Celtic sea salt

White Coconut Cream Cake Filling

3 cups raw macadamia nuts, soaked

1 1/2 tbsp vanilla extract, liquid

1/2 lemon, freshly squeezed

1 cup water

Pinch of Celtic salt

Agave nectar to taste

2 tbsp coconut oil

White Coconut Cream Cake  Preparation

Grind the almonds in blender to get flour consistency.

Transfer almond flour to food processor, add Medjol dates, salt and blend ingredients thoroughly.

Form a ball.

Place the ball into a cake pan a gently press to form a crust.

In a food processor, mix macadamia nuts and water. Add freshly squeezed lemon, vanilla extract, coconut oil, pinch of salt and agave nectar.

Pour filling over crust and put in the freezer for a few hours.

When the cheeze cake firms take it out and decorate it with different fresh fruits.