Vegan raw cake made with carob, almonds, creamed coconut and fresh pear puree, absolutely divine.
First time I’ve tried a raw cake I fell like I’ve entered a heaven, the taste was absolutely sublime. I have been actually avoiding making raw cakes for my blog as I feel there are so many of you doing such a great job, but the other day it just felt right to create one.
This Raw Carob, Coconut and Pear Cake is a bit of a fusion between my Carob, Fig and Almond Raw Balls and Raw Coconut and Raspberry Bars. There is something about carob and pear combination that I really love, the unusual carob taste combined with the subtlety and sweetness of pear really does it for me.
There are so many subtle flavors in this cake coming through at different times, the richness of coconut, carob, the hints of pear, it’s a wonderful experience. The crust is made of almonds, carob, dates and coconut oil with a pinch of sea salt and cinnamon.
The top layer is a blend of creamed coconut, coconut oil, desiccated coconut and fresh pears. It’s all finished off with some tahini drizzle to make it even more amazing. And on those occasions, if you don’t fancy chocolate, and fancy something quite different, you absolutely have to try this!
- 3/4 cup almonds (100 grams)
- 2 tablespoons carob powder
- 1 teaspoon cinnamon
- pinch of sea salt
- 6 medjool dates, pitted (65 grams)
- 1 tablespoon coconut oil
Pear and coconut layer:
- 1 cup bar creamed coconut or coconut butter (200 grams)
- 2 tablespoons coconut oil
- 2 tablespoons maple syrup
- 2 pears, peeled, cored and pureed
- 1/2 teaspoon cinnamon
- 1/2 cup desiccated coconut (50 grams)
- 1 tablespoon tahini
- 1/2 tablespoon coconut oil, melted
- 1/2 tablespoon maple syrup
- fresh pear slices
- flaked coconut
- carob powder
- Grease base of 6" round cake tin.
- Place all of the ingredients for the crust layer into a food processor and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- In a small pot gently melt creamed coconut with coconut oil. Stir in 2 tablespoons maple syrup, pear puree, cinnamon and desiccated coconut.
- Spoon onto the crust layer and smooth out the top.
- Place into a freezer for about 1 hour to set.
- Once set gently remove from the tin and place onto a serving dish. Whisk the ingredients for the tahini drizzle. Drizzle the top and arrange your choice of topping on top of the cake.
- Store in a fridge or freezer.
To prevent the pears from browning soak freshly cut slices for 5 minutes in a cup of water with 1tbsp of lemon juice.
Amount Per Serving:Calories: 366Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 165mgCarbohydrates: 35gFiber: 7gSugar: 23gProtein: 5g