By nutritional therapist Christine Bailey
A light, raw cake using lucuma and raw cacao to create a delicious sweet caramel flavour. Instead of using a large cake tin you could press the mixture into individual moulds.
Makes 12 portions
Preparation: 20 minutes
Storage: Will keep in the fridge for 3 days
2 carrots, grated
2 apples, grated
115g pecans, finely ground
85g desiccated coconut
2 tbsp lucuma powder
2 tbsp raw cacao powder
½ tsp ground cinnamon
Pinch of salt
60g dried apple, soaked for 15 minutes
60g dates, soaked for 15 minutes
1 whole orange, peeled
Finely grate the apple and carrots. Place in a large bowl with the nuts, lucuma, cacao, cinnamon, salt and raisins.
Drain the dried apple and dates and place in a blender with the orange. Process to form a paste. Add to the nut mixture and combined thoroughly.
Place the mixture in batches in a food processor and pulse to form a wet dough. Do not over mix.
Press the mixture into a greased, lined 20cm (8inch) cake tin and chill for 2-3 hours before serving.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.