Vegan Carrot, Coconut, and Pistachio Cake

Ingredients for 1 servings:

• 3 large carrots
• 200 g buckwheat flour
• 200 g date(s), dried, pitted
• 100 g coconut flakes
• 100 g pistachios, chopped, salted
• 2 tbsp orange zest
• 4 tbsp orange juice
• 1 tsp cinnamon
• 300 g cashew nuts
• 3 tbsp coconut oil
• 150 ml maple syrup
• 2 tbsp orange juice
• some coconut chips and coconut flakes
• some pistachios, chopped
• possibly flowers, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

RAW, no baking! Incredibly delicious, not just for vegans.

Grate the carrots and puree with the dates until smooth. Finally, mix in the buckwheat flour, coconut flakes, grated orange zest, orange juice, and chopped pistachios. For the frosting, soak the cashews in water for 2-3 hours. Drain and puree with the other ingredients using a hand blender until smooth. Press half of the carrot mixture into a 20cm springform pan (a cake ring also works well). Spread 1/3 of the frosting on top. Freeze for about 1 hour. Then fill with the other half of the carrot mixture and spread with the remaining frosting. Decorate with chopped pistachios, coconut flakes, and edible dried flowers.