Kiwi, lime and avo cake

 
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I am absolutely in love with this cake at the moment as gold kiwis are in season and tasting beautiful (August). For why I use seasonal produce click here.

If you haven’t heard of E3live, it is a superfood out of Oregon USA that is making waves in the health word. Essentially it is a nutrient dense micro algae that is wild harvested and filled with goodness that will benefit your wellbeing. You could coin it a more potent than spirulina. Another great addition is that it gives this cake a beautiful green colour.

This cake is vegan friendly, gluten free and refined sugar free 

Ingredients

Base

1 cup desiccated coconut

1 cup of macadamias

1 cup cashews

1 cup pitted dates (soaked)

1/4 tsp salt

2 tbsp melted coconut oil

Centre

1 cup of unsweetened almond milk

1/2-1 cup honey or maple syrup (taste if you would like sweeter)

2 cups of soaked cashews

Meat of one coconut

1 cup of kelp noodles

Top

1 ripe avocado

Juice of one lime

3 kiwi without seeds

1 tsp of E3live or spirulina

1 tbsp of matcha (optional)

Equipment

Food processor

Blender

Method

  1. Line cake tin with baking paper.

  2. For the base, add everything except the dates to the food processor. As it is mixing, add the dates until it becomes doughy with chunks. Once finished, push the mixture into the cake tin and flatten with the back of a spoon.

  3. For the centre, place all of the ingredients in the blender and blend until smooth. Next, split the mixture into two. Set half aside and put the other half in the cake tin and place in the freezer to set.

  4. For the top, add all top layer ingredients to the other half of the centre mixture and blend. Pour into the cake tin and put in freezer to set.

  5. Decorate as desired (I serve mine with cashew cream and candied lime).

Everybody loves a good kiwi!

 
Natasha Burbury