Strawberry, Raspberry Macadamia Coconut & Date Raw Cake
100g destoned & chopped Medjool dates
100g macadamia nuts
5 de-stoned & chopped Medjool dates
2 (160ml) tins of coconut cream
40g raw cacao butter, melted & cooled
1 tsp vanilla extract
1 tsp beetroot powder
40g defrosted strawberries
40g defrosted raspberries
Overnight soak the macadamia nuts covered in filtered water.
To make the base whizz the pecans into breadcrumb texture which is moist. Add the medjool dates. Whizz until combined with a moist and sticky texture.
Press into a parchment or clingfilm lined 6-inch dish (ensure suitable for the freezer). Freeze for 15 minutes.
Blend the macadamia nuts, Medjool dates, coconut cream, melted raw cacao butter in a high-speed blender until smooth.
Pour half of the mixture into a bowl. Add the vanilla extract to this half and mix through.
Add the strawberries, raspberries and beetroot powder to the remaining filling in the blender and whizz until creamy and smooth and a delicious pink colour.
Remove the base from the freezer. It should be firm at this stage. Pour and spread out the vanilla filling on top of the base. Freeze for half an hour.
Once the vanilla filling is firm pour over the pink filling and spread to the edges. Freeze for 2 hours. It will harden if left in longer.
When serving I normally remove the cake from the freezer a half to one hour before needed.
Tip 1: Once the cake is frozen after 2 hours or so, I remove it from the cake tin. How I do is is I usually use a tin with removable base. Once the cake has been left on the countertop for about 20 minutes I place the cake tin on top of a container, such as a tin of beans and push down holding the tin at the edges. The sides of the cake tin slip away from the cake. Slide the cake from the base onto a parchment-lined plate. Use or refreeze until ready to use.
Optional Serving Suggestion:
Top with cream of choice (I used a shop bought almond cream) and extra strawberries.
Tip 2: I use the small Thai Gold coconut cream (not milk) in this.