Lean kiwi cake without baking

This unbaked vegan kiwi cake consists of a gum base, date cashew mousse and juicy kiwi chunks.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 240 minutes

Ingredients

• Cashews 300 g
• Dates 220 g
• Pecan 120 g
• Coconut flakes 35 g
• Coconut oil 50 g + 1 tbsp. a spoon
• Salt 1 pinch
• Limes 4-5 pieces
• Coconut milk 120 ml
• Maple syrup 120 ml
• Avocado ½ piece
• Vanilla extract 1 tsp a spoon
• Kiwi 4-5 pieces

Cooking method

• Pour cashews with hot water and leave for an hour. Then drain the liquid.

• In a blender, grind the pulp of the dates along with the pecans, flakes of coconut, a tablespoon of coconut oil, and a pinch of salt.

  Walnuts can be used instead of pecans.

• Cover the baking pan with parchment and put the crust paste in it. Smooth and compact slightly.

• Squeeze 180 ml of juice from the limes. Whisk together on high speed with cashews, coconut milk and butter, maple syrup, avocado and vanilla.

• Spread the mixture over the crust and place the cake in the freezer for 1-2 hours.

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  The cake can be left in the refrigerator, but it tastes better when frozen.

• Cut the kiwi into slices and decorate the cake. Leave in the refrigerator for another hour. Place the cake in the refrigerator 30 minutes before serving.

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