Raw cake with carrots, zucchini, macadamia nuts and coconut

Ingredients for 1 servings:

• ½ lemon(s)
• 220 g carrot(s), peeled
• 250 g zucchini
• 140 g date(s), pitted
• 50 g golden linseed
• 170 g macadamia nuts
• 70 g desiccated coconut
• 1 tbsp, heaped psyllium husks, ground
• 1 tbsp, grated coconut blossom sugar
• 2 tsp cinnamon powder
• 1 tsp. clove powder
• 4 tbsp coconut oil (liquefied in a water bath)
• e.g. coconut oil, solid, for the mold
• 1 tsp desiccated coconut for sprinkling

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 35 minutes

vegan and no-bake

Grate the zest of half a lemon. Using a food processor, grate the carrots and zucchini as finely as possible. Blend the dates in a food processor until they form a dough. Then add the grated carrots and zucchini to make them even finer and, together with the dates, form a smooth dough. Grind the golden linseed and macadamia nuts, add them to the dough, and knead (this will need to be done by hand from now on). Add the desiccated coconut, lemon zest, psyllium husk powder, coconut blossom sugar, cinnamon, and clove powder, and knead everything into a dough. Finally, add the liquid coconut oil to the dough and knead everything thoroughly. Grease the base and the cake ring with a little solid coconut oil, then pour the dough mixture into the cake ring and press it down firmly. Finally, sprinkle about 1 teaspoon of desiccated coconut on the dough, press it down slightly, and then let it stand in the refrigerator for at least 6 hours. The dough can also be poured into various small cake rings or molds, and the height can be adjusted as desired. As a dessert, this amount is sufficient for 12 servings; as a cake with coffee or tea, it serves 6-8 servings. The cake can be stored in the refrigerator for up to 3 days.