How to make Pink Pitaya raw vegan cake

How to make Pink Pitaya raw vegan cake

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PINK PITAYA CAKE
Here is the video recipe for my recent Pink Pitaya cake. It is really simple to make and the results look so stunning.
I keep these cakes in the freezer so I can enjoy them whenever I want. 😀
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The filling is a mix of pink Pitaya, Raspberry & Cashew – on a Cacao & Almond base. It is;
▪️Raw vegan
▪️Gluten free
▪️Refined-sugar free
▪️Dairy Free
▪️Super Yummy 😋
I used @Just_Blends Pink Pitaya powder for the amazing colour.
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CAKE BASE INGREDIENTS (serves 12)
1 ¼ cups raw almonds
10 dates, soaked in hot water for 10 minutes
½ cup dried shredded coconut
2 tbsp unsweetened cacao
1 tsp vanilla bean paste
Pinch of Pink Himalaya salt
METHOD
Place the almonds, dried coconut and salt in a food processor and blend until a fine texture.
Add the dates, unsweetened cacao and vanilla bean paste. Blend until well combined. Press the mixture into a medium sized tart tin, or into smaller individual sized tins. Place in the freezer for 10 minutes while making the filling.
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FILLING INGREDIENTS
1 cup Cashews, soaked for 4 hours.
3 tsp @just_blends pink pitaya powder
1 tsp vanilla bean paste
¼ cup raspberries puree
1 tbsp agave
¼ cup coconut oil
½ cup coconut cream
METHOD
Place the cashews, coconut cream, coconut oil and agave into a blender. Blend until the mixture has a very smooth texture. Add pink pitaya powder, raspberry puree and Vanilla bean paste.nd continue to blend.
Pour the pink pitaya mixture into the prepared tart base/s. Place in the freezer for 4 hours or overnight.
Thaw the cake for 5-10 minutes before serving. Garnish with fresh berries and edible flowers.
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NUTRITION per serving
Calories 187
Fat 14.7 g
Carb 12.7 g
Protein 4.6 g
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