This is our second guest recipe by the talented Kirsten Bridge. Her cooking and photography skill is evident with her growing presence on Instagram (check out the beauty @kirstenbridge.nz on Instagram) Kirsten loves re-creating old favourites in a new, healthier incarnation.
By Kirsten Bridge
Everyone likes cake right? But everyone LOVES cake that has health benefits too!
This beauty not only tastes good but it is full of goodies that your body can benefit from too. Win win right?
This cake contains two antioxidant super-stars: açaí (pronounced asayee) and pitaya, both of which are prized fruits in their respecitive homelands and come to us in a convenient, powdered form. Both produce stunning, bright colours, making them an instant hit with kids!
I made this one for a 4 year old’s birthday party & it was a hit. I could’ve gone a little more crazy on the toppings for a kids party but I love using the pitaya fruit for its beauty and vibrant colour. You could even make into little cupcakes or put it into a square tin and make into a slice if a cake isn’t your style.
Ingredients:
Base:
- 1c almonds
- 10 soaked dates
- 1/4c oats
- 3 Tablespoons coconut oil
- Pinch of salt
Middle layers:
- 3c soaked cashew nuts
- 3/4c coconut milk(the thick cream off the top)
- 1/4c coconut oil
- 1/4 maple syrup (more of you prefer it sweeter)
- Juice of 1 lemon
- 1 teaspoon vanilla extract
- 1 Tablespoon Misty Day Plant Potions Pitaya powder
Açaí jelly top:
- 1c coconut water
- 1/2c Nutra Organics Natural Gelatin
- 2 Tablespoons Amazonia Organic Açaí powder
Method:
Base:
Blend all of the base ingredients in a processor until it forms a sticky dough. Press down into a cake tin with a removable base then pop into the freezer while you make the filling.
Middle layers:
Blend all of the filling ingredients except for the pitaya powder until it becomes smooth and creamy. Pour half of the mixture onto the base and spread evenly then place back into the freezer for 10 minutes.
While you wait add the pitaya powder into the remaining mixture & blitz until completely combined. Pour onto the cake, smooth out with a spatula then pop back into the freezer.
Açaí jelly top:
Combine the coconut & gelatin in a bowl then mix in the açaí powder. Quickly smooth it onto the cake as it will set pretty fast.
Keep it in the fridge for a few days or a few months in the freezer.
Enjoy!
