- Preparation time
- 30 mins
- Difficulty
- easy
- Serves
- 2 people
- Meal course
- Dessert
- Posted by
- Posted on
- August 6, 2017
- 1 cup
- Almonds
- 1 cup
- Shredded Coconut
- 1/3 cup
- Monk Fruit Sweetner
- 1 1/2 cup
- Almonds (soaked)
- 1/3 cup
- Coconut Oil
- 1/3 cup
- Monk Fruit Sweetner, Liquid
- 2 tbsp
- Lemon Juice
- 1/2 tsp
- Vanilla Powder
- 1 1/2 cup
- Almonds (soaked)
- 1/3 cup
- Coconut Oil
- 1/3 cup
- Monk Fruit Sweetner, Liquid
- 2 tbsp
- Lemon Juice
- 1/2 tsp
- Vanilla Powder
- 1 cup
- Huckleberries
Crust
Vanilla & Huckleberry Layers
If you’re a fan of light creamy decadent cakes, then you’ll love this recipe. Featuring a beautiful almond coconut crust, paired with two different layers of vanilla, lemon and huckleberry cream, this is a dream of a cake. It can be served as an nice cream cake, or as a cheesecake. Not only does it taste heavenly, it is also extremely pretty to look at.
[wpurp-searchable-recipe]Huckleberry Vanilla Almond Cake – – Cheescake, nice cream, Almonds, Monk Fruit, coconut oil, lemon juice, vanilla powder, huckleberrys, ; ; ; – [/wpurp-searchable-recipe]
- Coconut oil is melted for this recipe
- To make the crust, simply process almonds and coconut in a food processor until a fine flour. Add in your liquid monk fruit sweetener and salt and process until everything sticks well together. Press the dough into a lined tin and set aside.
- For the vanilla layer, blend all ingredients until completely smooth in a high speed blender. Spread over the crust and freeze until solid (1-2 hours or so).
- For the blue layer, blend all ingredients until smooth in the blender, spread over the vanilla layer and set away in the freezer.
- Let the cake freeze for at least 2 more hours before serving. The cake can be served frozen, or you can let it defrost for a few hours on the kitchen sink (or overnight in the fridge). Decorate
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