Do you like desserts?
I do, very much, and this is why I created this healthy and still absolutely decadent and delicious cake. I came up with the recipe for my birthday but you can of course enjoy it all year around.
15-20 medjool dates (pre-soaked in water for about thirty minutes), one container of frozen raspberries (about 350 g), a cup of dried mulberries, a cup of kombucha (any berry or hibiscus flavor will do), Trader Joe`s pre-cut cauliflower rice (or you can chop it to crumbles yourself), a cup of raisins, few tablespoon of raw coconut flour, a medium container of unflavored coconut yogurt, a cup of sunflower seeds, a cup of blueberries (for decoration)
Vanilla, Cinnamon, Nutmeg, Cacao, Lavender
Making the crust:
- In a food processor, blend by pulsing your riced cauliflower, the raisins, the sunflower seeds and mulberries. Add a small amount of kombucha (it will create a fuzzy look), the cacao, the coconut flour and your spices. The formed paste will resemble a cake crust, as illustrated on the photo. You have a low-calorie crust that tastes as legit as if it was made from flour…Trust me!:)
Creating the cream:
2. Layer a small amount of coconut yogurt on top and let it sit for few minutes.
3. Meanwhile, blend the dates and the frozen raspberries until they form a creamy consistency. You may need to add few drops of water depending on your food processor`s potency. I also added lavender for its aroma. Arrange the blended product on top of the coconut yogurt.
4. Finally, add another layer of coconut yogurt and arrange with any berries you like.
Place the cake in the fridge and let it sit for minimum of 12 hours.
Invite friends over and enjoy the cake together!
Hope you like this recipe. Comment below if you have any questions!