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Tropical Pudding Cake

on March 18, 2013

March 18th, 2013 020 - Copy

This was our first shot at a fully raw ‘cake’.


You can do each layer in your food processor… and you will want to use one of those mini, individual sized cheesecake pans.

What you’ll need…


  • 1/2c of macadamia nuts
  • 1/4c of coconut
  • 6 dates (soaked)

Carob Layer

  • 1 banana
  • 2tbsp of raw carob powder
  • 2tbsp of coconut oil

Pina Colada Layer

  • 1/4c of a fresh pineapple, core removed
  • 1/2c of unsweetened organic coconut
  • 1/4c of coconut oil

Process each layer until they are a smoothish consistency.

First, press the crust down into your mini cheesecake pan.

Gently layer the carob cream in first, followed by the tropical goodness.

Place the pan into the freezer for at least an hour or until your ready to serve.  Remove from the freezer shortly before you want to admire, dive in and share.  Because this dessert is smaller in size and squishy like pudding is, it’s a great one to place in the middle of the table, hand out four spoons and devour!

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