Yogi Cake

Fills an 8 inch cake tin

 
Ingredients

 Base

1 cup pecans (ideally activated)
1 cup coconut flakes
8 medjool dates, pitted
¼ cup lucuma powder
¼ teaspoon coarse sea salt
1 heaped tablespoon freshly grated ginger
2 teaspoons liquorice root powder
A few good grinds of black pepper
Zest of one orange

Method

1. Whiz the pecans in a food processor till crumbly.
2. Add the lucuma, ginger, licorice powder, salt and pepper and blitz again till combined.
3. Now add the dates, one at a time, you’ll start to get a nice dough. Add the coconut flakes and orange zest last.
4. Press the mixture into the bottom of an 8 inch cake tin lined with baking paper, and use the back of a spoon to flatten the surface, then pop in the freezer to set.

You could actually just roll this mixture into balls and call it a day if you didn’t want to go to the effort of making the whole cake – this base is delicious

Ingredients

Filling

1½ cups of cashews (soaked overnight or 8 hours)
½ cup chai tea
½ cup nut milk
1/3 cup maple syrup (or coconut nectar)
¼ cup lucuma powder
1/3 cup coconut butter
1/3 cup extra virgin coconut oil
1 chopped vanilla bean
1½ teaspoons cinnamon powder
½ teaspoon nutmeg powder
½ teaspoon ginger powder
¼ teaspoon cardamom powder
Zest of one orange
½ cup, or more, coconut flakes to decorate

Method

1. If your coconut butter and oil is cold and hard, warm it gently over a bowl of hot water till it becomes soft/liquid.
2. Blend everything except the orange zest well, until nice and creamy. Fold through the orange zest.
3. Pour the mixture over the cake base and sprinkle liberally with coconut flakes – don’t skip this part – the crunchy texture on top adds to the wow factor.
4. Set in the freezer for three to four hours before serving.