Lavender Coconut Raw Cake
recipe

This delicious raw cake uniquely combines lavender and coconut. It's a perfect dessert that is both beautiful and tasty.
Preparation Time: 30 minutes + chilling
Serving Size: 10-12 pieces
Ingredients:
- 1.5 dl almond or nut meal
- 1 dl rolled oats
- 0.5 dl shredded coconut
- 1 dl pitted dates
- 0.5 dl coconut oil
- 1 tbsp lavender seeds
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
1. Soak the dates in warm water for about 10 minutes to soften them.
2. In a bowl, mix all the dry ingredients (almond or nut meal, rolled oats, shredded coconut, lavender seeds, and salt).
3. Drain the dates and add them along with the coconut oil, honey (or maple syrup), and vanilla extract to the dry ingredients.
4. Blend the mixture well in a blender or food processor until smooth and well combined.
5. Spread the mixture evenly into a springform pan (about 20 cm in diameter) and press it down firmly.
6. Place the cake in the refrigerator to chill for at least 3 hours or overnight.
7. Remove the cake from the pan and cut into pieces before serving.
Nutritional Information (per piece, approximately 50 g):
- Energy: 150 kcal
- Protein: 3 g
- Carbohydrates: 15 g
- Fat: 9 g
- Fiber: 2 g
- Sugars: 6 g

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