Raw cake with tahini frosting

Raw cake with tahini frosting

Total: 3 hr 20 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 368 kcal
, Fat: 22 g
, Carbohydrate: 32 g
, Protein: 9 g
You don't need an oven to make this cake. The basic ingredients for this raw cake are combined in a food processor, pressed flat and chilled. The frosting is equally quick to make. This is also a great cake to make 1-2 days in advance. And you can freeze it too.

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g whole-grain biscuits, vegan
40 g coconut flakes
25 g ground almonds
1 pinch salt
200 g carrots, finely grated
130 g dates, pitted
1 tsp vanilla paste
2 tbsp maple syrup

Frosting

400 g tahini (sesame paste)
3 tbsp maple syrup
1 organic orange, grated zest and the juice
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Utensils

One square springform pan(20 x 20 cm), lined with baking paper

How it's done

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Cake mixture

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the coconut flakes, almonds and salt, mix. Puree the carrots and dates in a food processor until smooth, mix in the vanilla paste and maple syrup. Add the carrot and date mixture to the dry ingredients in the bowl, knead well by hand. Transfer the mixture to the prepared tin, press down firmly with the base of a glass.

Frosting

Combine the tahini, maple syrup, orange zest and juice, spread on top of the cake. Cover and freeze for approx. 3 hrs. Remove the cake from the freezer approx. 10 mins. before serving and cut into pieces.

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