Raw pineapple and turmeric slice

 

Ingredients

Soaking

100 g almonds
1 tsp salt
filtered water, for soaking
200 g raw cashews
5 pitted dates

Cake

extra virgin olive oil, for greasing
120 g shredded coconut
30 g flaxseeds (linseeds)
30 g hemp seeds
200 g carrots, cut into pieces (3 cm)
180 g fresh pineapple, peeled and cut into pieces (approx. 3 cm)
3 cm piece fresh ginger, peeled
2 cm piece fresh turmeric
2 tbsp psyllium husks
40 g pure maple syrup
1 tbsp ground cinnamon
¼ tsp ground cardamom
¼ tsp salt

 

Topping

2 tbsp coconut oil
1 tbsp plant-based milk of choice (I used coconut)
60 g orange juice
1 pinch salt


Method

(Using Thermomix – can use food processor)

Soaking

  1. Soak almonds with  a pinch of salt for 3- 6 hours (or overnight).
    Soak cashews and dates in seperate bowl with a pinch of salt for 3-6 hours (or overnight).
  2. Drain and rinse almonds, then place into a bowl and set aside.
    Drain and rinse cashews and dates, then place into a separate bowl and set aside.

Cake

  1. Grease and line a slice tin (18 x 22 cm) with baking paper and set aside.
  2. Place coconut, flaxseeds (linseeds), orange zest and hemp seeds into mixing bowl and mill 10 sec/speed 7.
  3. Add carrots, pineapple, ginger, turmeric and drained almonds and blend 30 sec/speed 7, mixing with aid of spatula.
  4. Add psyllium husks, syrup, cinnamon, cardamom and salt, then stir to combine. Blend 20 sec/speed 6, mixing with aid of spatula.
  5. Transfer mixture into prepared tin and press firmly into base. Clean and dry mixing bowl.

Topping

  1. Place drained cashews and dates into mixing bowl and blend 20 sec/speed 10.
  2. Add remaining topping ingredients and blend 30 sec/speed 7, until smooth and creamy. Spread topping evenly over cake, then place into refrigerator until set (approx. 2 hours). 

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