Maca Berry Bomb

Maca Berry Bomb The Raw Kitchen

Guest Recipe by Olivia of The Raw Kitchen

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OliviaTheRawKitchenOlivia grew up with an instinctive love for good food, holistic health and sustainable living. After changing her lifestyle completely to a more plant-based, organic and natural way of living, her mentality shifted and a complete new world opened up, reaping the benefits of improved mental focus, increased energy and a new found love for life. After finishing her Bachelor of Commerce and Administration, she embarked on a journey of becoming a wellness coach, and she is currently completing her final year of a Nutrition Diploma. Olivia brings with her an abundance of knowledge on delicious, nutritious food experience that will help nourish and support your body, helping you to live optimally.

Maca Berry Bomb

Raw. Vegan Gluten Free. Wheat Free. Dairy Free. Soy Free. Refined Sugar Free.

Ingredients: Base
1 cup coconut
1 cup sunflower seed
1 cup soaked dates
1 tbsp. coconut oil
1 tsp vanilla
1 tsp salt

Ingredients: Filling 1 Berry Bomb
2 cups cashews
1/2 cup coconut oil
3/4 cup water
1 cup mixed berry (blueberry, raspberry, blackberry)
1 tbsp. acai powder
1/2 cup rice malt syrup (or agave syrup, maple syrup, coconut nectar)
1 tbsp. lemon juice and rind
1 tbsp. psyllium husk

Ingredients: Filling 2 Maca Vanilla
1 cup soaked cashew
1 cup soaked coconut chip
1/2 cup rice malt syrup (or agave syrup, coconut nectar or maple syrup)
1/2 cup coconut oil
3/4 cup water
2 tbsp. maca powder
1 tsp vanilla
1 tsp salt
1 tbsp. psyllium husk

Method:

  1. In your food processor, process coconut, sunflower seed, vanilla and salt until fine powder forms. Add coconut oil and process until oily, and mixture begins to stick to the sides of the food processor.
  2. Now add your strained dates and process further until mixture forms a ball.
  3. Place the mixture into your lined spring form pan, press down to a flat base (it will be about 1cm thick) and place in the freezer.
  4. In your blender, blend all ingredients for Filling 1 except the psyllium husk. Process this until smooth and creamy. You may need to add extra water, depending on your blender. (We recommend a Blendtec or Vitamix).
  5. Add psyllium at the very end and blend further. Pour this into your cake pan and use a spatula or cake knife to flatten layer. Place this in the freezer while you are making your next layer.
  6. For Filling 2, in your blender, blend all ingredients except your psyllium husk. Process this until smooth (again – you may need to add extra water depending on your blender.) Add psyllium at the very end and blend further. Pour this on top of your first layer and use a spatula or cake knife to flatten layer.
  7. Garnish as you like – I love to sprinkle some blueberries and freeze dried raspberries. Place in freezer for 8 hours or until firm. When set, clip off spring form sides and store in the fridge. This cake will last up to one week in the fridge, alternatively you can freeze for up to three months.

MacaBerryBomb

 

 

Comments

  1. First of all you recipe sounds super delicious and I will love to try it. Second, I love that it has maca in it, as I’m a great fan of maca and I’m taking it as a part of my diet for almost two years now to boost my energies. Will share my experience with you guys, thanks.

    • Thank you so much for touching base and for your kind words Sarah, it’s so nice to hear from you! We would love you to share your experience with us, we look forward to it. Much love Rach x

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