Ingredients
Crust Ingredients
- 3 cups dates, pitted and soaked for a few minutes in warm water
- 1 cup coconut oil, melted
- 1/3 cup coconut flour
- 1/3 cup shredded coconut
- 1/8 teaspoon salt
Filling ingredients
- 1 1/2 cups raw honey
- 1 1/2 cups coconut butter
- 1 cup coconut oil
- 5 cups frozen raspberries
- 6 tablespoons tapioca starch
- 1 1/2 teaspoons alcohol-free vanilla
- 1/4 teaspoon salt
Garnish
- fresh raspberries
- thick coconut flakes
Instructions
- Place the jars of coconut oil, coconut butter and raw honey in a pan with very hot water in order to let them soften.
- Prepare the Crust: Preheat your oven to 325 degrees. Strain the dates and place in a food processor or high-powered blender with the 1 cup melted coconut oil. Blend for 30 seconds or so until a chunky paste forms. Be warned you may have to stop and scrape the sides if you are using a blender, and the oil will not completely mix with the dates, but the crust will still turn out fine. Combine the coconut flour, shredded coconut and salt in a bowl. Add the date paste and mix thoroughly. Place the mixture into the bottom of an 8″ spring-form pan, pressing the mixture down evenly. Use a small spatula to clean up the top edge around the sides of the pan, where the filling will meet the crust. Bake for 30-35 minutes, until the crust browns and hardens a little bit. The texture will still be soft until it finishes cooling. Set aside while you make the filling.
- Make the Filling: Combine the raw honey, coconut butter, coconut oil, and frozen raspberries in a saucepan on low heat. Stir until the raspberries are no longer frozen and the mixture is warm, about 5 minutes. Transfer to a blender and add the tapioca starch, vanilla, and salt. Blend on high for about a minute, until completely mixed. Pour carefully into the spring-form pan on top of the crust.
- Set in the refrigerator undisturbed for at least 12 hours to allow the cake to cool and completely harden. When it is solid, carefully remove the spring-form pan. Decorate the top of the cake with thick flake coconut chips and fresh raspberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Treats
- Method: Oven