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Seed & Nut Fridge Cake

8 tbsp mixed seeds (such as flax, pumpkin, sesame or sunflower)
3 handfuls goji berries
1 handful pitted dates
4 tbsp cacao powder
1 tsp desiccated coconut
1 tsp ground cinnamon
4 tbsp coconut oil
1 tbsp nuts, such as pecans, walnuts or brazil nuts, chopped
1 tbsp dried fruit, such as dried apricots or cranberries, chopped

Makes 12 Squares

1. Place all the ingredients except the coconut oil, nuts and dried fruit in a food processor, reserving about 1 tbsp of the seeds and goji berries, and pulse a few times to start creating a stiff, coarse mixture.

2. Place the coconut oil in a heatproof bowl, then sit the bowl in some freshly boiled water. The oil will melt in a matter of second. Add the melted oil and the dates to the rest of the ingredients in the food processor. Process the ingredients at full speed until they have combined thoroughly into a firm paste.

3. Line a 20cm rectangular cake tin with baking parchment, turn the mixture into the cake tin and press down firmly to completely fill it. Sprinkle the reserved seeds and goji berries over the top, along with the chopped nuts and fruit, and press down lightly. Place in the fridge for minimum 3 hours or until set firm. Enjoy!

 

Allergies: Sesame. Nuts. 

Source: The Medicinal Chef

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