Happy weekend darlings! I am here again to share the best weekend cake in a while! I have been away for some days, no no traveling, just in big need of sleep!:) The days have been challenging and at the evenings have felt in sleep with my little boy, because I just felt so exhausted and lacked energy for anything else.

But, I created this delicious cake this week, and just can't keep it for my self anymore! It is so so good and really the best raw cake I have made for a long time!

This no-bake cake is filled with superfoods and will boost you with the right antioxidants, but the best part, the taste is perfectly balanced with carob, cinnamon, and coconut. I have discovered carob only a few weeks ago, and already experimenting a lot with flavor combaínations and what I can use carob for. I love the different taste of carob, it reminds me of caramel, not cacao at all actually, as some say. But perhaps it depends on what brand you use. I have only tried this particular brand.

Lets head over to the recipe!

CAROB-CINNAMON NO-BAKE CAKE with a walnut base

RECIPE

Ingredients

Base:

• 1/2 cup walnuts
• 2-3 medjool dates
• 1 tbsp coconut blossom nectar
• Optional: pinch vanilla

Method:

1. Blend the 3 ingredients and vanilla until the dough is sticky but you still have some small pieces of walnuts left.
2. Press down in a cake mold covered with parchment paper if not out of silicone.
3. Set aside.

Carob filling:

• 1/4 cup cold-pressed coconut oil
• 1/8 tsp cinnamon
• 1 cup whole cashew nuts (soak them overnight or at least 8 hours
• 1/4 cup coconut blossom nectar
• 2 tbsp raw melted coconut butter
• 1/2 cup coconut milk
• 2 tsp carob powder (add more if you like a stronger flavor)
• 1/2 cup coconut shreds

Decoration:

• Fresh berries, here: raspberrie and figs.
  About 80 g dark vegan chocolate. Sprinkles if you want that party feeling!

Method:

1. Blend the soaked cashew nuts with the coconut milk, coconut oil, and coconut blossom nectar, until smooth. Add the other ingredients except for the coconut shreds, when blended and smooth, add the coconut shreds and blend until you have the texture you are looking for. The longer you blend, the smoother.
2. Pour the filling over the base and set it to sit in the freezer overnight. The next day take out the cake of the mold and storage in the fridge.
3. Decorate with melted chocolate, fresh berries, figs, and sprinkles!
4. Enjoy!

Tips: for the perfect texture, let the cake defrost a few hours in the fridge before you cut the cakes into pieces!

I hope you have the chance to try out my recipe, it is so worth it!
This is the perfect weekend and celebration cake! Enjoy your time and summer days!

Much love,
Niina

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Thank you all! ❤
I want to inspire you to live your dreams, eat delicious, wholesome, nourishing, healthy food, and keep a creative mind. We all can do that, now!❤

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