birthday pinacolada cake
This is my happy 30 birthday cake I served to non raw friends.
The base flavour is intense mixed with the pinacolada ‘cheesecake’ top. There are lots of different textures. I enjoyed eating the top by itself, and the bottom by itself and then mixing the two together. YUM
1 cup cashews
½ cup sunflower seeds
½ cup Goji berries
½ cup raisins
2 tablespoon black tahini (or use white)
1 teaspoon ground nutmeg
3 coconuts, meat scooped out.Put juice aside
2 limes, squeeze juice
1 small sweet pineapple
Make the cashews and sunflower seeds into a fine powder what ever way you can (I use a blender because I like the chunky bits,and am a bit lazy on grinding up small amounts).Add the nutmeg and put aside…
Blend together the dried fruit (raisins, dates, gojis) add the tahini. Roll up your sleeves, flex your biceps grab a wooden spoon and mix the fruit/tahini into the powered seeds and nuts until the mix all binds together. This is the base.
Press the base into a cling film lined loaf tin (or I guess a small round tin 20cm?)and put in the freezer. Be aware this base is very yummy (you could roll it into balls or just simply scoff the whole lot.)
Either the next day or a little bit later make the filling by blending together the coconut pulp, lime juice and chopped pineapple with 150ml of coconut water and whizz it up, Whiz till smooth. Add 4 TBS of psyllium husk and whizz again. Spoon the pinacolada mix onto the base, cover with cling film and pop in the fridge.
Decorate the top with whatever you like before serving.(mangos, pineapple, blueberries or rasberries)