Vegan cherry coconut cake

Name: Vegan cherry coconut cake
Cook time: 35 min
Total time: 35 min
Yield: 10
Ingredients: 100 g frozen cherries; 125 g dried dates; 50 g dried cherries; 225 g Cashew nuts; 8 tablespoons (approx. 40 g) Cornflakes; 5 tsp (approx. 25 g) Coconut flake; 2 Organic limes; 3 can(s) (400 ml each) cold coconut milk; 4 TABLESPOONS Agave syrup; 7-10 Tbsp Grease; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 10

100 g frozen cherries
125 g dried dates
50 g dried cherries
225 g Cashew nuts
8 tablespoons (approx. 40 g) Cornflakes
5 tsp (approx. 25 g) Coconut flake
2 Organic limes
3 can(s) (400 ml each) cold coconut milk
4 TABLESPOONS Agave syrup
7-10 Tbsp Grease
baking paper

Directions

1
Defrost the cherries. Roughly dice dates. Finely chop dried cherries, 125 g cashew nuts, dates, cornflakes and grated coconut in the universal chopper. Put the crumb mixture into a greased tart tin with lift-off base (24 x 24 cm Ø).
2
Press down the edge and bottom. Cover and place in a cool place.
3
In the meantime, wash the limes in hot water and rub them dry. Finely grate the peel. Halve limes and squeeze juice. Open cans with coconut milk carefully without shaking. Remove solid coconut mass and pour into a tall mixing cup (approx. 400 g).
4
Use the rest of the coconut water for other purposes.
5
Mix coconut mass with agave syrup, 100 g cashew nuts, lime juice and approx. 3/4 lime zest to a fine creamy puree. Spread the coconut-nut cream on the crumb base. Spread the cherries on top.
6
Chill for about 2 hours. Cover the rest of the lime zest and chill. Sprinkle lime zest over the tart and cut the tart into pieces.