I made this utterly delicious raw ‘birthday cake’ earlier today as a light, refreshing, yet decedent surprise for my sister. The creamy filling is based on ‘Coco Dreamcréme’ (in my book), layered with fresh peaches and cherries. I’ve used the most delightful raw chocolate biscuit crumb base – a simple recipe which I’m very excited to share with you! 😉
1 1/2 cups almond meal
2 tablespoons raw cacao powder
1 rounded tablespoon raw organic coconut oil
2 tablespoons coconut sugar
You’ll also need:
Coco Dreamcréme x 1 1/2 times the original recipe
4 medium finely sliced juicy organic in season peaches
2 cups fresh or frozen organic pitted cherries
How easy is that!!! MIX!! Press into the bottom of a 27cm pie dish with removable sides. Chill while you make Coco Dreamcréme (in the book). I sweetened the Créme a little extra for this recipe. It was for a birthday after all!
Take out the Biscuit Base from the fridge/freezer and place some cherries all around the edges. Pour in a little of the Dreamcréme and place some sliced peaches in the centre. Continue layering to the top in your own way, creating a gorgeous work of art! Top with any remaining Créme and chill in the freezer 2hrs or in the fridge until set. Serve as is, perfect!
SuperTip: If you really wan’t to make a recipe like this but don’t have the book – you could experiment with organic whipped cream flavoured with vanilla, coconut sugar and raw cacao powder. It won’t be vegan, but would make a lovely dessert for Christmas, a birthday or special occasion. If you’re dairy intolerant of course that wouldn’t work for you, but you could layer it all up with Coyo! That would also be lovely.