Vegan Coconut On Coconut Raw Cake


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The Recipe

Yields 3 – 4 servings

1 cup shredded coconut

2 tbsp honey

2 tbsp virgin coconut oil

1/4 cup water

1/2 – 1 tsp vanilla extract

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Directions

1. Blend all the ingredients together for about a minute. You just want a cake-texture but don’t need all of the coconut pieces to be ground completely.

2. Mash the puree into a cake pan or onto a plate (like I did) and flatten out. Freeze for ~15 minutes and the cake is ready to eat! Store with some saran wrap around it either in the refrigerator or the freezer – it will last up to two weeks in the fridge!

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