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Raw Dragonfruit, Lime and Coconut Cake

8 February, 2017

By Kelly Fielding

Pink dragonfruit were once a fruit reserved for tropical island adventures. Luckily, we can now find them a little closer to home and as you may have seen, this bright pink fruit has been taking center stage in the world of social media as of late. The new acai? Maybe! Dragonfruit actually has a very subtle flavor despite its vibrant hues. Which means it works great with other flavours such as zesty lime and creamy coconut.

This cake is wonderful in summer when pink dragonfruit are in season. But try storing some dragonfruit in the freezer too so you can bring a little splendor to your winter smoothies too! The coconut nectar adds a perfect sweetness to balance this cake and the coconut oil is what sets the ingredients. Both are essential to a successful raw cake! Get creative with your decorations and enjoy making an edible piece of art. This cake freezes well for up to a month- if it lasts that long without being devoured!

Magical Ingredients:

• 1 cup almonds
• 1 cup dates
• 1 cup Coconut Flakes
• 2 tbs *activated buckwheat
• 2 tsp Coconut Oil
• 1/8 tsp salt

• 3 cups soaked cashews
• ¾ cup Coconut Oil
• ½ cup Coconut Flower Nectar
• 1 pink dragonfruit, flesh only
• ¼ cup lime juice
• ¼ cup coconut milk
• 1/8 tsp salt

What To Do:

• Place the almonds in your food processor and blitz for a couple of seconds so they break down
• Add the coconut flakes, dates, activated buckwheat and salt. Wizz until the mixture breaks down and then starts to come together. It should hold together when you press it in between your fingers.
• Press the base into a 9 inch spring form cake tin and then pop in the fridge while you make the filling.

• Soak your cashews in water for at least 2 hours, then drain the cashews and rinse well.
• In the bottom of your blender place the chopped dragonfruit lime juice, coconut nectar, salt and coconut milk.
• Add the cashews on top and then blend, slowly adding the coconut oil in a running stream.
• Keep blending until the mixture is completely smooth with no grit at all. A high speed blender works best for this.
• When ready, remove the base from the fridge and pour the filling on top.
• Place the cake in your freezer and allow to set for around 3-4 hours.
• When the cake is set, decorate as you please with fresh fruit, fried fruit, seeds, nuts and flowers.

You can serve straight from the freezer or allow to defrost and soften slightly.


*You can find activated buckwheat or ‘buckinis’ at health food stores, but you can also substitute for extra almonds or any nut of your choice.