Turmeric Coconut Cake

Method

Cake ground:
Soak dates for an hour. Combine soaked dates, almonds and almond butter and mix in a food processor. Fold puffed quinoa in. Press the mixture onto bottom of an 18 cm diameter cake tin.

Filling:
Peel sweet potatoes and cook until soft. Puree all ingredients (except cranberries) in a food processor and mix till smooth, fold cranberries under. Transfer the filling on top of the bottom layer and cool for 2 hours.

Icing:
Mix all ingredients for the topping in a small bowl and spread over cake. Cool again for 30 minutes.

Ingredients

For the cake ground:

• 100 g Rapunzel dates without pit, soaked
• 60 g Rapunzel californian almonds
• 50 g Rapunzel almond butter
• 30 g Rapunzel whole grain quinoa popped

For the filling:

• 400 g sweet potatoes
• 75 g coconut yogurt
• 75 g Rapunzel coconut milk
• 75 g Rapunzel coconut oil virgin
• 150 g Rapunzel date sweetener
• 1 tsp cinnamon
• 1 tsp turmeric
• 100 g Rapunzel cranberries

For the cake icing:

• 2 tbs Rapunzel coconut oil virgin
• 1 tbs Rapunzel almond butter
• 1 tbs Rapunzel cocoa powder, low fat
• 2 tbs Rapunzel date sweetener