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Raw Papaya Goji Cake
Prep Time
25 mins
Resting time
6 hrs
 
Ingredients
Base
  • 1/4 cup hazelnuts
  • 1/4 cup coconut
  • Pinch of salt
  • 3 medjool dates
Goji Papaya Layer
  • 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
Chocolate Layer
  • 1/4 cup avocado
  • 1 tablespoon coconut oil
  • 1/2 tablespoon rice malt syrup
  • 1/2 tablespoon chia seeds
  • 1 tablespoon cacao powder
Instructions

  1. 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. 

  2. 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.

  3. 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.

  4. 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.