Who loves papaya? I think most people would eat it in a fruit salad or on it’s own, but it can be used in so many ways, like this Raw Papaya Goji Cake!
I made a similar cake like this quite a few years ago and I always wanted to recreate it. Last time I made it I put orange peel and fresh orange in it which I think gave it a nice flavour. This time I didn’t have it on hand so I left it out.
I teamed up with Ruby Rise Papaya to make this recipe and they gifted a box of lovely papayas to me to help create some yummy recipes with them. I also made Papaya Steaks! – Recipe coming soon!
If you love Papaya, try out our Green Papaya Salad or our Turmeric Lemon Power Smoothie or our Blood Orange Smoothie!
- 1/4 cup hazelnuts
- 1/4 cup coconut
- Pinch of salt
- 3 medjool dates
- 1/4 cup goji berries soaked in 1/4 cup water
- 1 cup fresh papaya (140g)
- 1/2 tablespoon white chia
- 1 tablespoon rice malt syrup
- 1/4 cup avocado
- 1 tablespoon coconut oil
- 1/2 tablespoon rice malt syrup
- 1/2 tablespoon chia seeds
- 1 tablespoon cacao powder
-
For the base blend the hazelnuts in a good processor for a minute or so, then add the reminding ingredients until it comes together. Press into a small (10cm) cake tin. Refrigerate while you make the next layer.
-
For the Goji Papaya layer blend all the ingredients in a blender or Nutri bullet until well combined. Then spoon this mixture onto the base later and refrigerate.
-
For the chocolate layer blend the ingredients in a NutriBullet or blender until smooth. Spread this final layer on top of the cake. Keep in the fridge or freezer until firm.
-
I added a dark chocolate layer on top – melted 100g of dark chocolate with a tablespoon of coconut oil. I drizzled this on top of the cake. If the cake has been in the freezer it will help the chocolate drizzle to set.
