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Chai Coconut Easter Cake (Raw) – – The Base: pecan nuts, desiccated coconut, Medjool dates pits removed, lucuma powder, of Himalayan salt, Freshly grated ginger (or 1 tspn powder), Licorice powder (optional), black pepper, of one orange, The Cake Filling: almond butter or 1/2 cup raw cashews, chai tea, nut milk, maple syrup, lucuma powder, coconut butter or oil, warmed to soften (See our recipe for coconut butter- very easy! Link is below.), coconut oil, vanilla bean powder, cinnamon, nutmeg, ginger powder, cardamon powder, of one orange, To Decorate: coconut flakes, ForThe Base: Whiz the pecans in a food processor to a fine meal.; Add all other ingredients except the dates and orange zest and whizz together.; Add the dates a few at a time, and whizz until a soft paste forms. Finally add the orange zest and give it a quick pulse to combine.; Press the mixture into the bottom of a 20cm cake tin, lined with baking paper (to make it easier to cut), and flatten the surface with the back of a spoon. Pop in the freezer while you make the filling.; For the Filling: Warm coconut butter and coconut oil in a bowl over another bowl of hot water until it is liquid.; Blend everything except the zest together until it is nice and creamy. Fold in the zest.; Pour the mixture over the base, and sprinkle with coconut flakes.; Set in the freezer for a couple of hours before serving. Remove from the freezer 20 minutes before you wish to serve it.; N.B. If you want to ‘set’ the cake so it will not ‘meltdown’ when removed from the freezer, use agar agar to do so. Heat 10g of agar agar with 250ml of water and leave to boil for a minute or so. Allow to cool a little, and then pour the hot liquid into the blender after you have blended all the other ingredients together. Blend again for 30 seconds.; – <a href="http://theclever.kitchen/recipe/how-to-make-coconut-butter/">Click here for our coconut butter recipe.</a>