RAW COCONUT FLOWER CAKE

RAW COCONUT FLOWER CAKE

 

This delicate cake truly is a love declaration. To life. To its wonderful plants.
I often ask myself: Where are we going in this world? Who is left, who honestly estimates 
food and what it really means for us? Who takes time to see, taste or smell the beauty of it all? I am in a deep grateful mindset lately. It would not be amiss for everyone to take a second before eating and be conscious. And also thank yourself for making a conscious healthy choice. It really makes a difference. It feels real.
And right.

Speaking of right, I made a nut free cake, not on purpose but when I think of it now it feels right. My body maybe needed a break. No not another depriving act, rather a door opening for new dessert ingredients. Because there is so.much.more to explore. And thats what made me grateful.

So what does this beauty has to offer? A luscious coconut cream topped with a bed of roses, daisies and calendula. Spring gives one a wide spectrum of fresh plants to play with in the kitchen. Leaves, herbs and flowers. And how amazing are edible flowers?

They count as vegetables and have been a culinary ingredient for centuries. Nowadays it is not common and may seem like a trivial thing to use flowers for cooking, but adding a few rose petals to a meal can actually make you feel good. It is said this feeling is created by the delight of discovery, of being spontaneous and
adventuresome. They also say it reminds us to savor our food and our life, taken it on a deeper meaning.

RAW COOCNUT FLOWER CAKE

Crust
1 cup Dates
1 cup Oats
1/2 cup shredded Coconut ( unsweetened)
1/2 tsp Salt

Filling
3/4 cup Coconut Meat ( from a fresh young coconut or from coconut milk)
1 Tbsp Coconut water
1/2 cup Coconut oil
3 Tbsp Rice syrup
1/4 cup Lemon juice
1/2 tsp Vanilla
1/2 tsp Salt
1 Tbsp Lemon zest

a handful of either Rose petals, Calendula ( dried) and Daisy Flowers

Directions
Blend the crust ingredients together in your food processor. Spread in a round pan.
Melt the oil slowly over a hot water bath.
Put the coconut milk in the freezer for 20 minutes to scoop out the fat easier. Seperate it from the coconut water and add 1 tablespoon water to the fat. Combine the other ingredients and pulse until its a thick cream. Spread on top of the crust. Decorate with the flowers.
Eat right away, put it in the fridge to harden a little bit or in the freezer.
Enjoy!