"Shana Tova Umetuka!!!!!!!!"
Honey Cashew Cake
5
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Recipe Description
Gluten, dairy and egg free and paleo and keto friendly.
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- Recipe Card
Prep time: 12mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 500g of raw cashews
- One medium sized banana peeled and broken into chunks
- One tbsp of raw honey
- 1 ½ tsp of turmeric
- A small quarter cup of water
- Three dates pitted
- A tsp of cacao powder
- A small quarter cup of water
- A half a tsp of cold pressed coconut oil
Method
Step 1
Blend the cashews for 30 sec or until they become flour. Then blend the banana with a quarter cup of water, honey and turmeric for 30 sec or until the mixture becomes a smoothie.
Step 2
Preheat the oven at 240 degrees Celsius. Mix the smoothie with the flour for 5 min or until the mixture becomes smooth and thick. Add more water when needed. Pour the mixture into a small rectangle baking tray with baking paper and cook the cake for ten minutes or until it becomes slightly brown. Change the degrees to 180 after five minutes and check occasionally.
Step 3
Heat a small pot of water on medium heat. Throw all the ingredients in and cook and stir for five minutes or until the dates are soft. Add more water when needed.
Step 4
Process the cooked ingredients for 30 sec or until the cream is smooth and thick.
Step 5
Take the cake out of the oven and let it cool for an hour or until it is fully cooled. Transfer the cake onto a lovely platter of your choice, stuff the cream in a small piping bag and make small balls on top of the cake and Shana Tova!