Vanilla bean and coconut cake with cacao pecan crust
Ingredients
Base
  • 1cup pecans
  • 1/3cup Raw Cacao Powder
  • 2tablespoons Rice Malt Syrup
  • 1cup Coconut Flour
  • 1/8 teaspoon salt
  • 3/4cup Medjool dates
  • water, if needed
For the vanilla bean and coconut cake
  • 2cup Cashewssoaked 4 hours then drained and rinsed
  • 1baby coconut(around 3/4 cup)
  • 1/4 cup Rice Malt Syrup
  • 2 teaspoons vanilla bean powder
  • 1/4cup Natural Raw C coconut water
  • 1/3 cup coconut butter, softened
  • 1/4cup coconut oil
  • 1Pinch good quality salt
Instructions
Base
  1. Add pecans, cacao, coconut flour and salt into a food processor, then blend until a slightly chunky flour has formed. Add rice malt and dates, then pulse until you have a dough. The dough should stick together in one large ball; you may need to add a small splash of water to achieve this (it depends how fresh your dates are).
  2. Press the base into a cake tin, then set in the fridge. For the vanilla bean and coconut cake
For the vanilla bean and coconut cake
  1. . Add all ingredients (except coconut oil and coconut butter) to a high-speed blender, and blitz for 1-2 minutes or until very smooth.
  2. Scrape down the sides of the blender then add coconut oil and coconut butter. Blend a second time, on-high, for 1 minute
  3. Pour the mixture onto your base. Set in the freezer overnight until very firm.
  4. Remove cake form the time, decorate with berries, mint leaves, cacao nibs and coconut chips, then serve after 30 minutes defrosting time.
Storage
  1. Store in the fridge in an airtight container for up to 5 days.
Credits
  1. Recipe by @panaceas_pantry (Instagram)