Raw Apple Cake
Preparation time: 40 minutes
A perfect recipe for the days when it’s difficult to resist the desire for something sweet. Quick and delicious. Could be prepared during the whole year, but I find the beginning of autumn the most appropriate, because the apples are fresh and juicy.
At the same time, all products can be found on the market at reasonable price. Do not panic if you can’t find a coconut cream - can always be replaced with tahini.
As I have shared with you - inspiration comes to me suddenly and I act immediately with the available products.
Initially I intended to prepare the cream with tahini, banana and honey. But it turned out that only creamy thing that′s left in my fridge is coconut cream. I bought it a few months ago, but never found the time and appropriate recipe to use it. Well, the time has come!
For the base layer:
• 1 cup oatmeal
• 2 tbsp. sesame flour
• 1 soft avocado
• 2 medium sized apples
• ½ cup raisins
• 1 tbsp. tahini or coconut cream
• Cinnamon, cardamom, cloves - mix half a teaspoon of each
For the cream:
• 200 g coconut cream / can be replaced with tahini /
• 1 ripe banana
• Coarsely grated coconut flakes.
If you use coconut cream, first melt it over a water bath.
Grate the apples. Sprinkle the spices. Add the raisins, mashed avocado, oatmeal, coconut cream or tahini. I processed the oatmeal in the food processor but could be substituted with finely ground oatmeal.
Mix well and form a thick layer in a greased cake form or other container with a diameter of 18-20 cm.
Mixed mashed banana with the remaining coconut cream or tahini. Spread over the apple layer and sprinkle with the coconut flakes.
Put in the refrigerator overnight and serve on the next day.
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