All that goodness and three delicious, complex textures and flavors to tantalize the taste buds to boot! The bottom layer is a dense, cakey coconut lucuma extravaganza, topped with smooth mango puree swirled with a beautiful coconut macadamia vanilla creme. This is why raw desserts are amazing. Every bite is packed with yumminess and vitality.
Coconut Lucuma Cake with Mango and Coconut Vanilla Crème Swirl
Cake Layer:
1 cup almonds, ground to powder
1 cup dried coconut, ground to powder
½ cup lucuma powder
6 dried apricots
2 Tbsp honey
2 Tbsp coconut oil
2 Tbsp water
Mango Puree:
4 cups fresh diced mango (2 large)
2 dried bananas
1 Tbsp coconut oil
Coconut Vanilla Crème:
1 cup macadamia nuts
1 cup Thai young coconut meat (1 large)
½-1 cup young coconut water or plain water
1 vanilla bean
2 Tbsp honey
1 Tbsp coconut oil
Method:
Grind the almonds to a powder in a coffee grinder or high powered blender. Set aside. Grind dried coconut to a powder using the same method. Combine the almond, coconut and lucuma powders in a food processor and add apricots, honey, coconut oil and water as needed. Whir until combined. Press into a springform cake pan and place in the refrigerator.
Combine mango, dried bananas and coconut oil in food processor or high powered blender and whir until completely smooth. Place in a bowl and set aside.
Rinse your food processor or blender, then combine coconut vanilla creme ingredients and whir until smooth. Add more coconut water or water as needed to achieve a very smooth, creamy consistency.
Spread the mango puree over the cake layer. Then make little wells and add the creme a little bit at a time until it is well distributed. Using a chopstick, swirl the mango and creme together. Place the entire cake in the freezer to set for about an hour, then remove to the refrigerator. Serve chilled and eat within 4 days.
