Fresh coconut with pistachio nuts and carrot fresh ginger
Tools needed: food processor, Blender, dehydrator (optional)
Ingredients for crust:
1 cup pistachio flour
1/3 cup cashews flour
2 tbsp agave nectar or raw coconut crystals sugar
Pinch cinnamon
Pinch salt
1 tbsp coconut oil
Pinch of nutmeg
Water if needed
Ingredients for carrot layer:
1 medium carrot
Pinch of cinnamon
1 Tspn of ginger
Pinch of nutmeg
Pinch of salt
1 tbsp coconut oil
1/4 cup cashews flour
3 tbsp agave nectar
1/2 cup fresh coconut meat
1 tbsp psyllium husks
Ingredients for pistachio layer:
2 cups of fresh coconut meat
1 tbsp psyllium husks
1 1/2 cup pistachio flour
1 tbsp coconut oil
Pinch of salt
1 tspn vanilla extract
2 tbsp coconut syrup or coconut crystal sugar
Ingredient for the topping:
Cup of cashew crumbles
Coconut oil
Crust preparation:
Add the ingredients into processor and process
Use a heart shape cake mold and press firmly on bottom
Freeze for a while until add the next layer
Carrot layer preparation:
Add the ingredients into blender adding water if needed
Add on top of crust layer
Freeze for a while before adding next layer
Pistachio layer preparation
Add the ingredients into blender and blend well until creamy
Add over carrot layer after freezing for a while
Topping preparation:
Use food processor to make cashews crumbles
Spray with coconut oil and dehydrate for 12 hours
Top the cake before server
To know:
Use freezer to chill it quicker or use refrigerator for 8 plus hours
Store it at refrigerator and cover it
