Coconut Lime Cream Cake
raw, gluten-free, soy-free, refined sugar-free
yields: 4 small tarts or cakes
prep time: 20 minutes + 2 hours freezer time
1 cup unsalted pistachios
2 Tbsp Agave Nectar
pinch of salt
1 can coconut milk, chilled overnight.
6 Tbsp Agave Nectar
1/3 cup lime juice
1 tsp coconut extract
zest of 1lime
1 can coconut milk, chilled overnight
Lightly spray four small tart shells or an individual cake pan.
Side note: This is what I'm talking about when I say individual cake or brownie pan.
raw chocolate cheesecake and orange creamsicle) and
it has become one of my favorite ways to make individual servings. But if you don't have small tart shells or a pan similar to this, a muffin tin works great for individual servings.
Okay, back to recipe
Mix the crust ingredients (pistachios, agave, and salt) together in a food processor until pistachios are ground up and hold together. Divide evenly between the four tart, cake, or muffin pans. Press pistachios into the bottom of the pans and set aside to make a filling.
In a food processor combine the rest of the ingredients. You only want to use the fatty, cream part of the coconut milk which, if chilled the night before, will be nicely separated to the top of the can and will scoop out easily. Mix ingredients until well combined. Scoop batter into the tart shells almost to the top and place in freezer.
To make the topping use your second can of coconut milk the same way as the first, scooping out only the solids. Blend with hand mixture until it resembles whipped cream. You may want to sweeten the coconut whipped cream a little in which case you can add about 1 tbsp agave nectar.
Pull cream cakes out of the freezer and create a smooth top with coconut whipped cream. Place back in freezer and allow to set up for 2 hours.
When ready to serve remove from the freezer, take cream cakes out of pans (you may have to run a hot knife around the edges and give it a few thumps upside down) and allow to thaw 15-20 minutes before eating.