LemonSqueezy Kiwi Cake
For 8x8 inch form (20x20 cm)
Ingredients
- base
- 1 cups pitted dates roughly chopped
- 1 cup whole raw walnuts
- Pinch of sea salt
- filling
- 1 ½ cups raw cashew nuts soaked overnight in cold water + drained
- 2 tbsp virgin coconut oil
- Juice of 1 small lemon or lime use half of lemon if regular size
- 2 tbsp finely grated ginger
- 3 tbsp pure maple syrup or raw honey
- 1 tsp vanilla extract
- Top layer
- handful of organic spinach
- 3 green kiwifruit peeled
- 2 tbsp coconut milk optional
Instructions
- To make a base, line a 8x8 inch form with foil, extending up and over the sides by about one inch.
- Place dates, walnuts and salt in a food processor and blend on high until relatively finely ground. Press mixture into the base of your baking form evenly.
- To make the filling, place all filling ingredients into a blender and blend on high until smooth (If you don't have a high speed blender, you might need to stop a few times and scrape down the sides to assist blending). Pour this mixture over the base and place into the freezer while you making the top layer. Make sure to wash the blender before making top layer if you want a beautiful green color.
- Place spinach, 3 green kiwifruit, coconut milk in a blender and process until you have a smoothie mixture. Now pour your kiwifruit filling over the two layers. Smooth off with a spoon and place into the fridge for a few hours (2-3 at least) or overnight, until set firm.
- Defrost for 20-30 minutes before eating. Decorate your cake with a few circles of kiwi fruit and/or green grapes. Slice and serve!
- I would recommend to slice all cake at once and store in the freezer in covered container for up to 1 month.