Carrot Pumpkin Cake with Coconut Cream
by Ulrike Eder, Deine Ernährung
Ingredients
Base:
- 250 g carrots
- 250 g Hokkaido pumpkin
- 150 g shredded coconut
- 150 g ground hazelnuts
- 150 g dates / date paste
- Juice of 1 lemon
Chocolate:
- 50 g cocoa butter
- 50 g coconut oil
- 75 g ground hazelnuts
- 30 g cocoa powder
- 2 tbsp lucuma powder
- 25 g honey or alternative sweetener
Coconut cream:
- 75 g shredded coconut
- 340 ml water
- 1 tbsp agave syrup or rice syrup
- 150 g coconut oil
- 50 g coconut cream (mus)
- 1 heaped tbsp sunflower lecithin
Topping:
- 20 g shredded coconut
- a little beetroot juice lightly sweetened with agave syrup
- 5 shaved hazelnuts
Preparation:
The night before, soak the coconut flakes for the coconut cream in the water.
Base:
- Finely grate the carrots and pumpkin and process with the remaining ingredients in a food processor using the S-blade until a homogeneous mass is formed.
- Press the dough evenly into a cake tin greased with coconut oil.
Chocolate:
- For the chocolate, melt the cocoa butter and coconut oil in a water bath (up to 40 degrees).
- Place the cocoa powder, lucuma, hazelnuts, and sweetener in a bowl, pour the melted cocoa butter and coconut oil over them, and whisk with a hand mixer to create a smooth chocolate mixture.
- Pour the chocolate over the cake and place in the refrigerator to chill.
Coconut cream:
- For the coconut cream, blend the coconut flakes with the soaking water in a high-powered blender on the highest setting.
- Now pour the coconut milk through a nut milk bag and squeeze out well. The coconut flour can be dried and potentially used for another dish.
- Put the coconut milk back into the blender with the coconut oil, lecithin, and sweetener and blend everything briefly once more.
- Place the coconut cream in the refrigerator for approx. 1 hour until it becomes a bit firmer. Now carefully pour it over the cake and chill for at least 3 hours until the coconut cream has set.
For the topping, dye the coconut flakes in the beetroot juice, dry them again in a dehydrator or oven at 50 degrees, and decorate the cake with the hazelnuts.
