How To Cook Raw Immunostimulating Vegan Cake - Recipe

Leticia Celentano Author: Leticia Celentano Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Raw Immunostimulating Vegan Cake - Recipe

In this article, learn more about How To Cook Raw Immunostimulating Vegan Cake - Recipe. Learn how to cook "Raw immunostimulating vegan cake". Delicious recipe..

A dessert from a new era ... a cake that heals the body and brings happiness. This recipe is made with healthy vegetables and fruits. In fact, it is so useful that you can even eat it for breakfast. The garnish of bee pollen makes it a super food, rich in B vitamins and enzymes, which have been proven to strengthen the immune system and help with seasonal allergies. Bliss!

Necessary products:

About the base :

  • 1 cup macadamia nuts
  • 1 cup hazelnuts
  • 1 tablespoon raw honey (or 5 dates)
  • 1/2 teaspoon vanilla pod
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil

For the middle swamp:

  • 2 carrots, grated
  • 1/4 beets, grated
  • 1 banana
  • 1 apple, grated
  • 2 cups raw cashews (soaked for at least 30 minutes in water)
  • 1 cup coconut oil
  • 1 tablespoon cinnamon
  • 1/2 teaspoon vanilla pod
  • 1 tablespoon bee pollen
  • 1/4 cup raw honey
  • 1 teaspoon salt

About the topping:

  • 1 cup coconut oil
  • 1 cup porridge
  • 1/4 cup water (or more as needed)
  • 1/4 cup raw honey
  • 2 tablespoons bee pollen

* A tea cup is used to measure the quantities.

Method of preparation:

the basis:

Blend the macadamia nuts, hazelnuts, raw honey (or dates), vanilla pod, salt and coconut oil until you get the consistency of biscuit dough. Cover the cake tin with baking paper. Pour and press the dough on the baking paper and set aside.

middle swamp:

Blend the grated carrots, beets and apple, banana, cashews, coconut oil, cinnamon, vanilla pod, bee pollen, salt and raw honey to a creamy texture (but not too much). Pour over the base and freeze in the freezer.

topping:

Blend the coconut oil, cashews, water and raw honey until creamy. Spread the resulting cream on the cake. Garnish with bee pollen and put in the freezer for at least 4 hours.

Serve the cake frozen or thawed for a few hours in the refrigerator.

Enjoy!

 
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