Plum Pie – Raw Food

Time

152 min

SErves

6 pieces

Calories

615 kcal

Carbs

40g

Protein

17g

Fat

42g

Ingredients

For the plum cake base

120g organic carrots – wash warm, dry, grate finely and squeeze out vigorously; the liquid can be drunk
200 g white almonds – finely ground
50g rolled oats, gluten free (or sprouted buckwheat)
80g Medjool dates, pitted
1 tbsp coconut oil
1 tsp lemon juice, freshly squeezed
½ tsp grated turmeric root
1 pinch crystal salt

For the almond cream

50 g white almonds – finely ground
2 bananas (total 200 g) – peel
1 tbsp lemon juice, freshly squeezed
1 tsp yacon syrup
1 teaspoon psyllium husk powder, heaped

For the fruit topping

10 – 12 sweet plums – wash, stone and cut each into 4 wedges

For the vanilla cream

100 g sour cream, vegan
100g soy yoghurt
50 ml soy whipped cream
¼ tsp vanilla pulp powder
1 pinch of cinnamon powder
1 pinch cardamom powder
1 pinch crystal salt
1 tsp yacon syrup
1 splash of lemon juice

Instructions

A raw, gluten-free plum cake that tastes fantastic in combination with the fine carrot-almond base and the plum-vanilla cream.

Step 1

For the plum cake base, put all the ingredients in a blender and puree for about 30 seconds.

Place the mass on a rectangular plate, shape it and press evenly; refrigerate until further use.

Step 2

For the almond cream, mix all the ingredients vigorously in the blender; set aside in a bowl.

Step 3

For the vanilla cream, mix 100 g sour cream and soy yoghurt as well as 50 ml soy whipped cream in a bowl;

season with ¼ tsp vanilla powder, 1 pinch each of cinnamon, cardamom and salt as well as 1 tsp yacon syrup and 1 dash of lemon juice.

Refrigerate until further use.

Step 4

Take the cake base out of the fridge and spread the almond cream evenly over it with a tablespoon.

Then spread the plum strips close together on top and refrigerate for another 2 hours.

Step 5

Take the plum cake out of the fridge, garnish with the vanilla cream, cut and serve.

Updated on: 20 Jan, 2025

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