Raw Apricot coconut and Lemon Cake or tart, or slice…

As the heading suggests you can make this into any shape you want! I just didn’t have small enough loaf tin for a slice so I made a mini cake. I reckon if you tripled or quadrupled the recipe you would make a standard sliced :).

This is a no bake, dairy free option and so fast to whip up! Just make sure you get your nuts soaking the night before or in the morning and away you go!

apricot almond and lemon cake

apricot almond and lemon cake

For theΒ Base
50g almonds – soaked overnight
50g apricots dried
1/2tbsp almond spread or cashew
1tsp lemon juice
1/2tsp rice malt syrup or honey
20g shredded coconut
pinch of salt
Place everything into a food processor – drain the nuts firstΒ and blend until well combined, the less chunky the better. Remove and press into your lined cake or other tin and set aside while you make your topping.

For the Lemon cream topping
50g cashews – soaked overnight
zest and juice of 1 lemon
1tbsp honey or rice malt syrup
2tbsp coconut oil, melted
Place everything into your food processor – drain the nuts firstΒ and blitz for a good few minutes until a smooth and creamy consistency it will come together and don’t forget to wipe down the sides. Pour this over your base. Place in the freezer for about 20-30 minutes until set or the fridge overnight πŸ™‚ Slice with a sharp clean knife!

apricot coconut lemon cake

apricot coconut lemon cake

Nutritional Information preserve/per 100g
Energy 711kJ/2220kJ
Protein 3.1g/9.8 g
Fat, total 14.3g/44.8g
– saturated 6.9g/21.6g
Carbohydrate 7.1g/22.2g
– sugars 5.5g/17.1g
Sodium 5mg/15mg

apricot coconut lemon cake

apricot coconut lemon cake

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About nfrain

A passion for a healthy life, body and mind. A discussion of my experiences and thoughts with some tips and tricks along the way.
This entry was posted in Desserts, Healthy Meals, Raw, Snacks, Treats and tagged , , , , , , , , , , , , . Bookmark the permalink.

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