American Flag Raw Cake

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Preparation time:

Yield: 12 portions

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Summer berries are here, and so is Independence Day! You won’t feel guilty bringing this type of cake to the 4th of July potluck: it’s raw, sugar-free and abundant in berries.

DIRECTIONS

Ingredients for the crust:

  • 3 cups walnuts, soaked overnight and dehydrated for 1 hour
  • ½ cup raw carob powder
  • 7 Medjool dates, soaked for 1-2 hours, depitted and cut into pieces
  • ¼ tsp. Celtic sea salt
  • dash of vanilla or seeds from 1 vanilla bean
  • 1/8 cup water, reserved from soaked dates

Ingredients for the filling:

  • 4 frozen bananas, cut into chunks
  • 2 cups strawberries, cut into pieces

Ingredients for the topping:

  • 2 cups nuts, such as macadamia, cashews, pine nuts, or a mix, soaked for 2 hrs. and rinsed
  • 2 tsp. lemon juice
  • 2 Tbs. honey
  • 1/2 cup + 2 Tbs. water from soaked dates

To decorate the cake in the form of the American flag:

  • ½ cup unsweetened shredded coconut (background)
  • blueberries (for blue sky)
  • raspberries (for red stripes)
  • bananas (for stars).

Directions:

Crust. Process all the ingredients in a food processor, until the mixture sticks together when pinched between your fingers. Spread the crust on the bottom of a Pyrex dish (13x9x2 inches) with the help of your fingers.

Filling. Blend bananas and strawberries in a food processor until well blended. Spread the filling over the crust evenly. Place the dish into the freezer for about 45-60 min. until the top layer becomes more solid.

Topping. Combine the topping ingredients in a high-speed blender, and blend until thoroughly blended. Spread the topping evenly and gently over the filling, using your fingers or a spoon, and sprinkle with coconut flakes.

Decorate the cake with berries, using a small star-shaped cookie cutter for banana stars.