Raw cashew-coconut cake for May Day

There are official holidays in many countries in May. Usually I do my best to use this time and organize short trips somewhere. But I decided to have home-style holidays at this time with an intensive eco, healthy schedule. I am going to:

• Practice yoga at home every morning;
• Meditate with Headspace app daily;
• Go for family gym workouts and tennis. And practicing new workout program;
• Cook new main dishes and deserts. We eat at home at least 80% of the total numbers of meals. And we are going to follow the same way during holidays;
• Enjoy massage and new hair-cut;
• Read books and prepare new information for my blog.

Yesterday I tried to make a new raw desert for us: coconut and nuts cake with mango. There are three different levels in this cake, which I put in a silicone mold of the shape for banana bread. And then put it in the freeze for a night.

Ingredients

Lower brown layer:

• Almonds grounded in a blender – 100 g;
• Raisins – 100 g;
• Some water;
• Raw cacao powder – 2 tbs.

Middle white layer:

• Cashews, pre-soak in water for 2 hours – 100 g;
• Coconut milk to taste;
• Dried coconut to taste.

Upper layer:

• The same ingredients like in a white layer;
• Mango – 1 piece (you can replaced mango by berries or other fruit which gives you a color).

You should blend all ingredients for each layers and lay our in a mold in the queue. I have read many different similar recipes in the Internet before. All of them said you should keep your desert in a freezer for 4-6 hours or overnight. So I did. It is also recommended to out a desert in a room temperature for 10-15 minutes before serving. But we tried this cold desert and due to our family council came to the conclusion this is not a good idea to eat a quite cold food for the digestion. Therefore, the desert was sent in the refrigerator defrosted naturally slow for a half a day. We guessed it! The cake turned into a soft and delicate mass of layers with a variety of flavors!