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Raw Fig, Cherry, Lavender and Honey Cake

Lauren Glucina
  • 40 minutes
  • Serves 14

INGREDIENTS

2 cups

macadamia nuts (or cashews)

1 cup

desiccated coconut

1/4 cup

date paste

2 pinches

Himalayan rock salt

1/2 tsp

vanilla paste

1 1/2 cups

cashews (soaked overnight)

1 1/2 cups

young coconut meat (this will be about two coconut’s worth)

3/4 cup

nut milk

1/2 cup

raw honey (vegan alternative: ½ cup brown rice syrup / pure maple syrup)

1/2 cup

coconut oil

juice of one lemon (or ¼ cup)

1 tbsp

organic dried lavender

1 tbsp

vanilla paste

2 pinches

Himalayan rock salt

2 tbsp

psyllium husk

Additional water to assist the blending if needed (perhaps a few tablespoons)

1 cup

red cherries (pitted)

3

large plump (fresh figs)