Raw apple cake with a coconut and lemon balm topping

It´s a pretty chilly day and cloudy but still lovely. Just look at all the greenness coming to life. Love it!

An ocean of wood anemone next to my house.

No styling for this raw cake, so you will just have to accept my quick and unglamorous shot for this one ; ) To make it prettier I would definitely slice some apple and decorate on top together with some lemon balm leaves and chopped hazelnuts. ; )

Anyhow, this raw cake just takes five min to make and thereafter needs a bit of time in the fridge before you dig in. This raw cake is a bit too sweet for me and I can only eat a small little piece not to trigger my IBS. But friends and family enjoyed it more.  So when you have a sweet craving try this raw apple cake and see what you think. I used a sized small baking form (15 centimeters/ 6 in)

Serves 5 people (you can just eat a small piece)

• 15 small fresh dates. I find these in the fruit section in my grocery store and they are stored in a cold place.
• 1 cup shredded coconut
• 1 cup walnuts
• 1/2 cup hazelnuts
• 1 apple – core removed. You do not have to peel your apple.

Topping

• 250 gram coconut cream
• 15 leaves from lemon balm or mint
• 1 tbs of honey (optional)

Mix all ingredients for the “crust” in a blender. I prefer to still have some crunchy pieces. If your “crust” is too moist – just add some more nuts. Press out with your hands in a small baking form (place a piece of baking paper in your baking form to make it easier to remove the crust). Place in fridge for 30 min. Whip up the topping for the cake. Spread on the cake and let the cake with the topping rest for at least a couple of hours or over night. Decorate before serving with, for instance, sliced apples, chopped hazelnuts and lemon balm.