This Raw Kaki Cake recipe is gluten-free, vegan and has raw food quality. It will please your friends and family. The season for the healthy and vitamin-rich kaki fruit starts in autumn.

Serves: 8 people

Time: 30 minutes preparation time, 30 minutes cooling time

Ingredients

THE BASE
150 g almonds
250 g pumpkin (butternut), peeled and diced
80 g coconut flakes
170 g dates, pitted
a pinch of cinnamon

THE CREAM
90 g coconut flakes (or raw coconut butter if you do not have a high speed blender)
200 g kaki (persimmon), peeled
80 ml agave syrup
40 ml water (according to the liquid content of the kaki)
a pinch of vanilla powder

THE CHOCOLATE SAUCE FOR DECORATION
50 g cacao powder (raw if available)
2 tablespoons agave syrup
½ teaspoon cinnamon powder
20 ml water
optional: 20 g cacao nibs for decoration

Directions

THE BASE
Grind the almonds very finely in a food processor, then add the pumpkin and the coconut flakes and blend well.

Next blend in the dates and cinnamon until you get a creamy consistency.

Spread this paste in a rectangular or square (about 23×23 cm) dish 2 cm high.

THE CREAM
Blend the coconut in a small powerful blender, until it turns into coconut butter (it takes 5 minutes) or buy raw coconut butter.

Next add the kakis , the agave nectar and  the vanilla powder. Blend until you get a homogeneous consistency by adding as much water as needed.

Alternative: If you have a powerful high speed blender, you can blend all of the ingredients for the cream together in one go until you get a creamy consistency, slowly adding more water as required.

Spread the cream on the cake’s base and place it for ½ hour in the fridge to set.

THE CHOCOLATE SAUCE DECORATION
Blend all the ingredients while adding water as required to reach the consistency of a sauce.

Use a sauce bottle to spread the chocolate sauce decoratively over the cake.

Then embellish it with some pinches of cinnamon and cacao nibs.