By Chef: Chris Anca
Posted: May 29, 2014
This beautiful cake by Chris Anca of Tales of A Kitchen is completely open to your adaptation. Top with whatever fruits are most luscious and in season! You’ll find plenty of coconut in this recipe providing lots of fiber and body-loving fats. Chia seeds are used to thicken the texture of the filling without reliance on added oil. Load up your finished masterpiece with your favorite fruits such as pineapple, berries, papaya, mango, grapes, or even melon. Enjoy!
A handful of mixed sunflower and pumpkin seeds
3 Medjool dates
- 1 cup of coconut shreds
- Juice of 1/2 grapefruit (about 1/4 cup)
- Juice of 1 lime (3-4 TBSP)
- 1/2 cup coconut milk or your favorite nut milk
- 1/2 ripe banana
- 1 chia egg: 1/3 cup coconut milk (or nut milk) + 2 TBSP chia seeds
- Toppings: seasonal fruit, fresh mint
1. Mix the chia seeds with 1/3 cup milk and set aside until the seeds absorb most of the milk.
2. Add the seeds and dates to a food processor and blitz until they for a sticky mix. Alternatively, you can grind the seeds with a mortar and pestle and mix in the fresh dates by hand.
3. Press the mix into a cake pan and place in the freezer to firm up.
4. Add the ingredients for the filling to a blender (except chia egg) and blitz until you get a creamy consistency. Taste and add more banana if you want it sweeter.
5. Scoop the filling into a bowl and mix in the chia egg with a spatula.
6. Scoop the filling on top of the base and place in the fridge.
7. When ready to serve, take the cake out of the fridge and leave it at room temp for about 10 minutes.
8. Top with seasonal fruit, abundantly.