Monday, March 18, 2013

Raw banana passionfruit and fig cake with coconut sugar lemon frosting

Gee whizz, I haven't been here for a long time. I have some new recipes I am going to add over the next couple of weeks. Still love my raw food, it just makes you feel so good!!! 

I know this doesn't look gorgeous but it taste it!!! I just used a pyrex dish. If you use a spring form pan you can get it to look much better. I was in a hurry to get something nice done for morning tea..this is quick and easy.

 Raw banana passionfruit & fig cake with 
coconut sugar lemon frosting

Makes 1 med cake – serves 8-10

2 cups ground sprouted and dehydrated nuts and seeds - grind in either a food precossor or a blender.
¾ cup dehydrated coconut sugar
¾ cup low temp dried coconut or fresh grated coconut
½ tsp mixed spice
1 ½ tsp cinnamon
1 lge tsp ground vanilla bean or 1 tsp vanilla powder
3 extra ripe lady finger bananas
5 dried figs – chopped

  1. Add all dry ingredients to a large bowl
  2. Blend bananas then add to the mix with the passionfruit and figs.
  3. Mix until thoroughly combined then press into a cling film lined pan, dish or bowl – the shape and size is up to you and your imagination
  4. Refrigerate or freeze while you make the frosting

  • 1 cup cashew
  • ½ cup dehydrated coconut sugar
  • Zest of one lemon

  1. Soak cashew in filtered water for a couple of hours
  2. Rinse cashews then add just enough water to nearly reach the top of them in the small cup of a magic bullet or Tribest personal blender
  3. Add coconut sugar and zest and blend with the flat blade until smooth and creamy
  4. Pour over cake and gently spread

Option: add a little zest and coconut to decorate


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