IMG_3192Another version of my raw coconut lemon cake (click here for the strawberry version)



For the crust

(It depends how big your tray is to say how much you actually need but can easily add more or less of them all. Mine was about 15 cm big)

  • About 8 almonds
  • About 6 dates
  • 6 tablespoons  grated coconut
  • 1 tablespoon whole wheat flour (or oatflour or coconut flour or another type of healthy flour)

For the coconut cream

  • 7 tablespoons coconut milk
  • 5 tablespoons grated coconut
  • 2 tablespoons oats
  • 2 tablespoons lemon juice
  • 1 tablespoon of yogurt

For the orange layer

  • 4 tablespoons yogurt
  • ½ mandarin (or ¼ orange)
  • 1 tablespoon cinnamon
  • 2 tablespoon oats

For the topping (all optional)

  • Some more slices of mandarin/orange
  • Some grated lemon skin
  • Some grated orange skin
  • Some extra grated coconut
  • Blend the almonds to little pieces
  • Get the pits out the dates and add them with the coconut for the crust and the flour to the blender
  • Blend until it’s an equal mixture
  • Put some baking paper (I didn’t have any so I used a thin plastic bag, it worked fine but I would recommend to use baking paper if you have it) in a tray
  • Press the crust mixture into the tray to a thin crust (if it sticks to much to your fingers you can make your hand a little bit wet to make it easier)
  • Put in the tray in the freezer or fridge while you make the rest
  • Put all ingredients for the coconut cream together in a blender and blend well until you’ve got a smooth mixture
  • Put it on top of the crust in the tray
  • Put it in the freezer while making the next layer
  • Put all the ingredients for the orange cream in a blender and put it on top
  • Top it with the toppingsPut it in the freezer for about 2 hours (longer or even overnight will be fine too)
  • Let it unfreeze for about 5 or 10 min (until the cream is soft enough to eat but is not melting yet)
  • Enjoy!

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