test alt textPin Kiwis are having a moment right now. They are super delicious, juicy and affordable this time of year. Naturally so, I've thrown them into a cake cos that's what I do. These little fruits amaze me! They are rich in fibre, folate, potassium, copper and vitamins A, K, E and B. To top that, they are probably one of the prettiest fruits around, so super fun to get creating with. Pairing the fresh green kiwi with the vibrant blueberry gives a beautiful contrast to this cake. If you can't get your hands on blueberries you could use other fruits or berries such as blackberries, strawberries or in fact any others that tickle your fancy. test alt textPin  test alt textPin RECIPE  INGREDIENTS Base½ cup walnuts¼ cup macadamias¼ cup skinless almonds½ cup medjool dates (pitted)¼ tsp Himalayan pink salt1 cup Gluten free oat flakes Blueberry layer1½ cups soaked cashews2 tbsp lemon juice4 tbsp maple syrup½ tsp vanilla powder or vanilla bean paste1 cup fresh blueberries2 tbsp coconut oil (melted)Additional ½ cup fresh blueberries for garnish Kiwi layer1½ cups soaked cashews2 tbsp lime juice3 tbsp maple syrup3 kiwis (skinned and sliced)1 tsp matcha powder2 tbsp coconut oil (melted) Garnish3 kiwis (skinned + sliced) PREPARATION

  1. To make the base combine the walnuts, macadamias, almonds and oats in a food processor and blend until they form a crumb.
  2. Add the dates and salt and blend until it form a dough consistency.
  3. Press the mixture tightly into the bottom of a cake tin and set aside in the fridge.
  4. To make the blueberry layer, add the cashews, lemon juice, maple syrup, vanilla and 1 cup of blueberries to your blender and blitz until smooth and creamy.
  5. Lastly add in the coconut oil and blend for another 30 seconds to combine.
  6. Pour the blueberry mix on top of the cake base and distribute the ½ cup of fresh blueberries throughout this layer.
  7. Place in the freezer to set for a minimum of 1 hour or until set.
  8. To prepare the kiwi layer, add the cashews, lime juice, maple syrup, kiwis and matcha powder to your blender and blitz until smooth and creamy.
  9. Lastly add the coconut oil and blitz for another 30 seconds.
  10. Pour the kiwi mixture on top of the blueberry layer and freeze the cake for a minimum of 6 hours (ideally overnight).
  11. Once set, you can remove the cake from the freezer and arrange the kiwi slices on top.
  12. Remove the cake from the cake tin and allow it to defrost for approx 40 minutes - 1 hour before serving

  

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