How to make Pink Pitaya raw vegan cake
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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