How do I make the crust for this raw carob cake?

To make the crust, blend almonds, carob powder, cinnamon, sea salt, pitted Medjool dates, and coconut oil in a food processor until the mixture comes together, then press it into your cake tin.

What gives the pear and coconut layer its creamy texture?

The creamy texture of the pear and coconut layer comes from gently melted creamed coconut or coconut butter combined with coconut oil, maple syrup, pureed pears, and desiccated coconut.

Is this Raw Carob Coconut and Pear Cake entirely raw?

Yes, this recipe is designed as a raw, no-bake cake. It only requires a food processor for the crust and gentle melting of coconut ingredients for the filling, with no oven baking involved.

How long does this raw cake need to set in the freezer?

After assembling, the cake needs to be placed in the freezer for approximately 1 hour to allow the pear and coconut layer to set properly before serving.

How should I store leftover Raw Carob Coconut and Pear Cake?

You should store any leftover cake in an airtight container in the refrigerator or freezer to maintain its freshness and texture, as indicated in the recipe steps.

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Raw Carob Coconut and Pear Cake
[Vegan]

HM By: Hana Mendes

Author Bio

Hana Mendes is a mum and creator of the food blog Nirvana Cakery. She shares... Read More

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A slice of raw carob coconut and pear cake on a plate, topped with fresh pear slices, flaked coconut, and a carob powder dusting.

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Raw Carob Coconut and Pear Cake [Vegan]

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The crust of this amazing raw cake is made of almonds, carob, dates, and coconut oil, with a pinch of sea salt and cinnamon. The top layer is a blend of creamed coconut, coconut oil, desiccated coconut and fresh pears. It’s all finished off with some tahini drizzle to make... Read More

Ingredients You Need for Raw Carob Coconut and Pear Cake [Vegan]

For the Crust Layer:

3/4 cup almonds
2 tablespoons carob powder
1 teaspoon cinnamon
A pinch of sea salt
6 Medjool dates, pitted
1 tablespoons coconut oil

For the Pear and Coconut Layer:

1 cup creamed coconut or coconut butter
2 tablespoons coconut oil
2 tablespoons maple syrup
2 pears, peeled, cored and puréed
1/2 teaspoon cinnamon
1/2 cup desiccated coconut

For the Tahini Drizzle:

1 tablespoons tahini
1/2 tablespoons coconut oil, melted
1/2 tablespoons maple syrup

For the Topping:

Fresh pear slices
Flaked coconut
Carob powder

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How to Prepare Raw Carob Coconut and Pear Cake [Vegan]

Grease base of 6-inch round cake tin.
Place all of the ingredients for the crust layer into a food processor and blend until the mixture comes together. Spoon the mix into the tin, spread evenly onto the base, and press tightly down. Place into a fridge.
In a small pot gently melt creamed coconut with coconut oil. Stir in 2tbsp maple syrup, pear purée, cinnamon, and desiccated coconut.
Spoon onto the crust layer and smooth out the top.
Place into a freezer for about 1 hour to set.
Once set, gently remove from the tin and place onto a serving dish.
Whisk the ingredients for the tahini drizzle. Drizzle the top and arrange your choice of topping on top of the cake.
Store in a refrigerator or freezer.