this raw vegan cake is a perfect low sugar, nutrient dense boost for theses chilly/warm/weird March days! also the color is perfect for s.t pattys day yeah?
here's how it's made:
crust:
1/2 c activated pumpkin seeds
1 c coconut flakes
pinch of sea salt
1 T cacao powder
1 T coconut oil
1 T brown rice syrup
-pulse everything in a food processor until sticking together. press evenly into the bottom of a 9" springform pan and set in freezer.
lime layer:
1/2 c raw cashews, soaked 8 hrs
2 T brown rice syrup
1 dropper full of vanilla stevia
pinch of sea salt
1 small avocado
1/4 c coconut cream
1/4 c lime juice
4 drops lime essential oil
1 t wheatgrass powder
-add all ingredients to a blender and blend until smooth and creamy. pour over crust and set in freezer for 2 hours until firm.
coconut spirulina layer:
3/4 c coconut butter
2 T coconut oil
1/4 c coconut milk
1/2 t spirulina powder
20 drops vanilla stevia
-blend all ingredients in blender until smooth and pour over lime layer, spreading evenly. set in freezer until firm, slice and serve!
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