RUBY LOVES: GUILT-FREE STRAWBERRY, RHUBARB & COCONUT TORTE FROM THE RAW KITCHEN

When it comes to winter we're all about comfort food. So when Olivia from The Raw Kitchen came out with her new book, The Raw Kitchen, full of delicious, wholesome & nutrient rich recipes, we knew we'd be content hunkering down for the cooler season with a repertoire of scrumptious meals.

Cookbook

We've got one copy of The Raw Kitchen cookbook to giveaway to one lucky RUBY girl. Head to our RUBY Instagram to find out how you could go in to the draw to win. The winner will be announced on Monday 13th June at 2pm NZT.

Olivia has also created a brand new recipe exclusively for us to share with you. Enjoy!

STRAWBERRY, RHUBARB & COCONUT TORTE

BASE

  • 1 cup desiccated coconut

  • 1 cup sunflower seeds

  • ½ cup raw cacao powder

  • ½ tsp sea salt

  • 3 tbsp coconut oil

  • 1 cup dates (soaked for 1 hour in warm water, drained)

FILLING

  • 2.5 cups of cashews (soaked for 1 hour in warm water, then drained)

  • 2 cups water

  • 1 cup strawberry

  • 1 cup coconut oil

  • ½ cup preferred natural sweetener (coconut nectar, rice malt syrup, agave)

  • 1 tsp vanilla bean

  • ½ tsp sea salt

  • 1 tbsp psyllium husk

GARNISH

  • 2 pieces of rhubarb

  • 2 tbsp coconut chips

  • 2 tbsp freeze dried raspberry

Directions

  1. Line a 28cm torte pan, or 22cm cake tin with baking paper and set aside.

  2. Place rhubarb for the garnish onto a dehydrator tray and leave for 45 minutes at 48 degrees Celsius. Set aside.

  3. For the base, place coconut, sunflower seeds & raw cacao powder in a food processor and blend until well mixed. Add coconut oil and sea salt, and blend until smooth. Be careful the mixture does not overheat. Finally, add the dates and blend until smooth. Press into the torte case or cake pan, and ensure edges are smooth by using the back of a spoon. Place base aside.

  4. For the filling, blend cashews, water and strawberry until smooth. Add coconut oil, sweetener, vanilla bean, sea salt and blend further until smooth. Finally, add psyllium husk and blend. Quickly pour mixture onto base and flatten with the back of the spoon.

  5. Garnish with chopped rhubarb, coconut chips and freeze-dried raspberries.

  6. Place in freezer for 8 hours.

Serving

When ready to serve, take your Strawberry, Rhubarb & Coconut Torte out of the freezer and leave to sit for 1 hour.

Enjoy with a dollop of coconut yoghurt or fresh fruit.

Your cake will last for 1 week in the fridge or up to 3 months in the freezer.

Thanks Olivia x