If the post-Christmas comedown has you frantically searching for ways to eat healthier and get back to feeling your best, then finding ways to eat whole, natural foods is the way to go. This recipe is totally raw, vegan and without tonnes of sugar, so you can join the many others taking part in Veganuary this month!
Despite what many of the health and wellness websites may say, January really isn’t the best time for a detox or drastic diet. The cold Winter weather means we need to maintain strength and warmth by nourishing the bodily tissues, without putting stress upon the nervous system or digestive tract.
If cake and sugary snacks are both strictly off limits this month, then here’s a recipe that tastes indulgent and sweet, whilst being totally natural and very nutrient dense. I made this recently as a health Birthday cake for a relative, and if you keep it in the fridge it’ll last a week (if it isn’t eaten before then!)
This makes one large cake (similar to a cheesecake in texture), so halve or even quarter the recipe if you’re after something smaller. Specifically, I used a 10 inch / 25cm loose bottom tin.
- 1 cup pecans or walnuts
- 1 cup cashews
- 1 cup dates
- 1 tbsp coconut oil
- 1 avocado
- 2-3 large, ripe bananas
- 1 handful dates
- 1 tbsp corn starch
- 3 tbsp agave nectar, honey or brown rice syrup
- Raw cacao or cocoa powder
- Sesame seeds (optional)
Place the pecans / walnuts and cashews in a food processor and pulse until they’re finely chopped
Add the dates and coconut oil and blend again until everything is crushed and sticks together
Take the mixture and press it down into the cake pan or tin
Place the cake pan in the fridge whilst you make the topping
Add all topping ingredients to a blender or food processor and blend until it reaches a smooth, thick consistency
Spread the mixture on top of the base, as though you were icing a cake
Top with sesame seeds, flakes of dark chocolate, and anything else you feel like decorating with. Edible flowers like marigolds and cornflowers can make a beautiful and special topping too.
Place the cake in the fridge for at least an hour to set.
Serve with a cup of tea!