Canada Eh? Raw Coconut Cake

 IMG_2017Happy Canada Day! It’s Canada’s 148th birthday tomorrow, and it’s tradition in my house to make a Canada flag cake.   

Since I’m obsessed with raw cashew bars, I decided to do a little revamp and make a raw, chilled coconut bar to savour and celebrate with tomorrow! Strawberries are a perfect shape for a maple leaf, and a little bit of coconut cream keeps it crispy white on top.IMG_2019

Oh, and of course I used maple syrup as a sweetener 🙂 Plus, a new surprise for the base is a nutella-esque hazelnut-chocolate combination. It tastes delicious, and I’ll definitely be turning it into a spread someday soon!IMG_2018I always feel very fortunate to live in Canada. We’re not perfect, without a doubt, but what a beautiful country full of intelligent, diverse people! Last year I took a train trip across the country and fell even more in love with it. Here are my favourite things about Canada:

1) Maple syrup (Best.Sweetener.Ever)
2) We’ve got friendly down to an art
3) Two gorgeous coasts
4) Every type of scenery you can imagine. From mountain ranges to plains, desserts to all-year-round-snow, you can never get bored of the sights here
5) We value all types of love, people, beliefs, and lifestyles.

Have a great day celebrating our country’s birthday!

Canada Eh? Raw Coconut Cake
Yields 12
3-layer raw coconut bar with a hazelnut-chocolate base and topped with strawberries!
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For the base
  1. 1 cup hazelnuts
  2. 1/2 cup pitted dates
  3. 1/3 cup melted coconut oil
  4. 1/2 cup cocoa powder
For the filling
  1. 1 cup cashews
  2. 1/4 cup maple syrup
  3. 1/2 cup coconut cream
  4. 1 tsp vanilla extract or vanilla powder
For the topping
  1. 1 cup coconut cream
  2. 20 drops liquid stevia
  3. 8-10 strawberries
The night before
  1. Refrigerate 1-2 cans of coconut cream (1 can should yield 3/4-1 cup coconut cream)
  2. Cover the cashews in water overnight and place in the fridge
The day of (filling and base)
  1. In a food processor, process the base ingredients until the nuts are fine and the mixture is smooth
  2. Cover a loaf pan in plastic wrap or parchment paper, so you can lift the bars out once they're chilled
  3. Pour base mixture into loaf pan and place in the freezer while you make the filling
  4. Clean the food processor
  5. Scoop the coconut cream out of one can and measure to make sure you have enough for both the filling and the topping
  6. Process all filling ingredients until completely smooth
  7. Pour filling over the base and freeze until mostly solid
For the topping
  1. With a high speed mixer, whip the coconut cream and stevia until thicker (about 5-10 minutes)
  2. Spread topping over the rest of the bars and place in the freezer until slightly harder
  3. For the fruit topping
  4. Slice strawberries and shape however you want over the cake. I pulsed a few in a blender to use for the sides so it would be easier to eat
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