I’ve got a new recipe for you! This Raw Coconut Cream Cake Recipe (vegan, nut free, dairy free) is delicious. If you are new or semi-new to real food, you must trust me! Get the ingredients to this (preferably by using my links within the recipe, I am an affiliate with amazon and they send a tiny commission my way – which helps fund this project) and make it, don’t tell anyone it’s “healthy” and watch as everyone devours them without even knowing it’s good for them.
This does taste like coconut, so if you don’t like coconut – this is probably not your thing. If you are feeling adventurous, I have found that coconut is an acquired taste. I did’t like coconut when I was growing up. Eventually, coconut became trendy – I started drinking coconut water and I liked it, not just because it was tasty but also because I knew it was good for me.
Coconut is a nice substitute for dairy milk. It’s full of good fats and takes on other flavors really well. For example, this Raw Coconut Cream Cake Recipe (vegan, nut free, dairy free) takes on the flavors of the berries I topped it with. Experiment! Make this dessert your own by using your favorite fruit.
Keep scrolling to get the recipe and if you make it, let me know what you think!
Raw Coconut Cream Cake Recipe (vegan, nut free, dairy free)
For the Crust:
1/2 cup of golden flax seeds
1/2 cup of pumpkin seeds
1/2 cup of shredded coconut
10 dates, pitted
For the Filling:
1 can of coconut cream (7-8 oz)
1 cup of full fat coconut milk
3 tablespoons of grade b maple syrup
1 teaspoon of vanilla
1/4 teaspoon of fine sea salt
(click the hyperlink to go to amazon and order your ingredients)
For the crust: In a high speed blender or food processor add flax seeds, pumpkin seeds and coconut – slowly pulse for a minute. Add dates – 2 at a time and allow to blends through. The mix is ready once dates have been mixed in well to the seeds and forms a paste. Pass the mix into lined cupcake pan or into a pie dish and press evenly into the pan – set aside.
For the filling: In a high speed blender or food processor add coconut cream, coconut milk, maple syrup, vanilla and salt – blend on low speed until all ingredients are mixed well and consistency is smooth.
Optional Toppings: Chop up your favorite fruit and use as a topping.
Refrigerate for about an hour and allow to set.