Mango coconut buckwheat raw cake

vegan and gluten free

It is official! Delicious treats go hand in hand with health, wellbeing and high vibes. In the age of information it is rather weird to ignore the amazing opportunity to nourish your body with breathtaking, healthful desserts. Old school desserts have no chance to compete with new age foods. Traditional cakes are filled with processed sugar, white flour and excess fats, thus promoting degeneration. While the nutrient rich, living and healing treats do good for your body and soul, and make you shine inside out. The choice is up to you, be wise.

This tropical vibes inspired cake will bring you back to sunshine state of mind. The cake is not only beyond delicious, it is also fully plant based, has only raw and living ingredients, is mega high in protein, also is gut friendly due to probiotics rich ingredients and enzymes, is amazing for supporting any kind of recovery, as it is packed with one of the most powerful inflammatory superfoods - fresh turmeric root. Besides that you will find there are all the vital minerals and vitamins. And it is easy peasy to make. So let's get started. 

Ingredients:

For the base

1 cup sprouted buckwheat

1/2 cup activated almonds

1/2 cup gf raw rolled oats

5 pitted dates

1 tsp cinnamon

a pinch of Himalayan salt

a pinch of vanilla bean powder

a splash of (alkaline) water or raw coconut water

For the cream filling

1 cup soaked cashews

1 cup raw fermented plain coconut yoghurt

1 ripe mango, diced

turmeric root (pinky size) + ground black pepper to activate

5 pitted dates

a pinch of vanilla bean powder

a pinch of Himalayan salt

Instructions:

Blend all the base ingredients until fairly smooth yet still crunchy. Consistency has to be like a play dough that you are able to mould the way you want. Distribute the mass evenly into the mould (I used 15 cm ⌀ and 5 cm high). Put into the freezer for at least two hours - until perfectly firm.

Meanwhile start preparing the raw "cream cheese" filling. Blend the cashews, dates, mango, turmeric, vanilla, salt until perfectly silky smooth. After start slowly mixing in the yoghurt. The yoghurt will help creating airy, fluffy texture. 

Pour the mixture into the mould (make sure that the base is already firm - you have to carefully remove it from the mould and place it on a board that can be put back into freezer). Place the cake into freezer for an hour or leave it overnight if you want an ice-cream cake.

Top with fresh berries and fruit. And serve immediately. 

Enjoy!

Much love,

Inga