I just love to add real fruit chunks to my No-Bake-Cakes. Now it is kiwifruit season here in New Zealand. This was calling out for a cake using those cute, little, green health bombs According to Wikipedia they are rich in anti-oxidants, vitamin C, vitamin E and even omega-3 fatty acids!
So, a good reason to add them into a raw cake. With some pistachio nuts on top it made a beautiful, mouth-watering creation
For a 23cm spring form you’ll need:
For the base:
1 cup (150g) almonds (soaked in filtered water for at least 6 hours and then drained)
1/2 cup (70g) dates
2 tablespoon (30g) coconut oil (melted)
For the filling:
1 cup (145g) cashews (soaked in filtered water for at least 6 hours and then drained)
1/2 cup (110g) coconut oil (melted)
1/4 cup (60g) coconut cream (melted)
1 small very ripe banana
1/2 cup water
3 ripe green kiwifruit
1/4 cup (35g) pistachio nuts
For the base, blend the almonds to crumbles. I don’t have a food processor so they turned out a bit coarse. Never mind
Place ground almonds in a medium sized bowl.
Blend the dates to a gooey clump and add to bowl.
Chuck in the coconut oil and mix it well.
Spread the base mixture in the spring form, pressing it evenly with your (clean) hands.
Place the spring form in the freezer while you prepare the rest.
For the filling, peel the kiwifruit and cut it into approx. 1cm thick slices.
Blend all ingredients except the kiwifruit to a fine cream.
Take the cake tin out of the freezer and spread a thin layer of cashew cream on it.
Then place the kiwifruit evenly onto it.
Pour on the rest of the cashew mix and make sure you cover the kiwifruit and the spread is even.
Chop the pistachio nuts roughly and sprinkle on top.
Place in freezer until set (approx. 2-3 hours). I always make sure it doesn’t freeze because I want the fruit to stay ‘alive’.