Aloha
From Kauai - Hawaii The RAINBOW Island or what I like to call Natures Wonderland. This place is brimming with exotic super fruits - one's that I have only ever tried in a superfood powder. So I was so extremely excited to try the REAL DEAL picked straight from the tree to create this amazing cake.
Hawaii is a foodies paradise... there is no doubting that!
I am deeply inspired by the these super medicinal fruits, to name a new there is noni, soursop, lilikoi, breadfruit, acerola berry. These all are growing in abundance here... and the BEST part is many of them grow in the wild! This soursop came from Moloaa Organikka farm where being 100% organic is there purpose.
So I decided to make a cake inspired by the medicinal SOURSOP fruit.
Now, don't let the name fool you this is one helluva delicious sweet tangy fruit and cancer fighting too!
Soursop I love you.... You tick all the box's for me! Insanely delicious & super healthy!
I met up with one of the best raw dessert queens from LA, Julia Corbett, who makes the most inspiring raw mandala pie's bursting with healing properties. We spent the afternoon sitting in the park sipping on locally made Kauai Kombucha I came back to my cottage supercharged and wanting to make the most healing, medicinal raw cake imaginable. So here it is.
Raw Probiotic Soursop & Blackberry Cake
Raw Probiotic Soursop & Blackberry Cake
Base:
1 cup desiccated coconut
2/3 cup walnuts (activated)
1/2 cup macadamias
2TB coconut butter
5 Medjool dates
1/2 cup sunflower seeds
1 tsp honey (or maple syrup, brown rice syrup, yacon)
1 1/2 tspfresh lime juice
1TB water (clean filtered water)
Filling:
1 1/2 cup cashews (soaked for minimum 3hours)
1 1/2 cup coconut milk
1 cup soursop flesh (watch the seeds they are sneaky & try and work there way in there)
1/4 cup + 1TB sweetened condensed coconut milk OR any sweetener of your choice
1TB fresh lime juice
2TB coconut kefir
1/4 cup coconut butter (you will have to melt this down if you are in a cold climate
1/4 cup coconut oil
NOTE: If you want a berry colour layer on top you will need a hanful of blackberries or any berries you choose)
METHOD:
Grind the coconut, walnuts, macadamias, sunflower seeds in the food processor. Add in the dates and pulse until broken down completely.
Add coconut butter, lime juice, honey and water until the dough becomes sticky enough to mould int pie dish. I like to line my pie dish with coconut oil or sprinkle with fine coconut to make removing the cake from the mould easier once set.
For the filling add soaked cashews, coconut milk, soursop, sweetened condensed coconut (or sweetener of your choice), lime juice, coconut kefir to the blender (you will need a high-speed blender). Blend until ultra silky & smooth.
Add coconut butter and coconut oil to the mix and blend until well-incorporated. Wahlah!
Now pour 3/4 of the mix into the crust and allow to set in the fridge or freezer for a couple of hours. In the interim, blend the blackberries with the left-over mix to create a vibrant maroon colour. Pour this on top once the bottom layer is set. Keep in fridge overnight or freezer for a couple of hours then move to the fridge to set.
ENJOY the healing qualities of soursop and feel your body come ALIVE with a dessert that boosts your happiness & healthy
Elisha is a conscious chef, food alchemist, health guide, dancer and truth seeker. Elisha created The Conscious Creative as a wellness platform to inspire a community of conscious passionate souls. By providing original medicinal recipes, accurate and accessible information, as well as offering valuable products and services that promote motivation, empowerment,and excitement. Come join The Conscious Community Tribe for more recipes, inspiration and info in our juicy newsletters!