Acai Coconut Cake

Ingredients for 1 servings:

• 1 cup dates (Medjool dates), finely chopped
• 0.67 cup roasted almonds
• 0.33 cup desiccated coconut
• 1 tbsp hazelnut butter
• 1 ½ cup cashew nuts, soaked overnight
• 1 cup coconut cream
• 300 g acai puree, frozen
• 1 lime(s), juice
• 5 tbsp coconut oil
• 4 tbsp maple syrup
• 1 cup raspberries, frozen
• some thyme, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Refreshing and vegan, perfect for summer

The cup used as a measure holds 240 ml. Base: For the base, finely blend the almonds and dates in a food processor. Then add the desiccated coconut and hazelnut butter and blend until a fine, sticky mass forms. Press the dough evenly into a pie crust and place in the freezer. Filling: For the filling, combine all other ingredients except the thyme and raspberries in a stand mixer until smooth. Season to taste and add more maple syrup or lime juice if desired. Pour the filling over the crust and place in the freezer for 1-3 hours until it has set. Serve with frozen raspberries and fresh thyme as a topping. Store in an airtight container in the refrigerator or freezer. Cut into 8 pieces. 1 piece has 390 kcal.