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–+ servings
Coconut-berry cake

Coconut berry jello cake

Delicious coconut berry cake with dates and almond crust topped with very berry
coconut milk soufflé. Dairy-free, preservative-free, dye-free healthy dessert
that you can fix within 10 minutes or less!



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Course: Dessert
Cuisine: American
Keyword: berry jello cake, berry jello pie, coconut berry jelatin pie, coconut gelatin cake, coconut gelatin pie, coconut jello pie
Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8 people

Ingredients

  • ½ cup almonds
  • ½ cup dates
  • 1 pinch salt
  • 400 ml coconut cream
  • 350 ml mixed berries frozen or fresh
  • 100 ml honey, maple syrup or sweetener of your choice
  • 9 gr. agar agar
  • ½ lemon juice
  • 2 tbsp. coconut oil

Instructions

  • Prepare your ingredients
    Ingredients for Berry Jello cake: frozen berries, coconut milk, dates, agar agar, and almonds
  • Grind dates and almonds in a food processor. If you don't have a food processor use a meat grinder or crumble nut with mortar and pestle and dice dates with knife thoroughly. Add coconut oil and mix thoroughly. Spread the crust and level it in a pie mold.
    Heart shaped baking pan with crust on the bottom
  • Dissolve agar in 4 tbsp hot water.
    Dissolved agar in white cup
  • Pulse the berries in a food processor if using fresh or grind them thoroughly if using frozen. Add coconut cream, honey, lemon juice, and dissolved agar. Mix thoroughly and add berry cream mixture to the pie form with the crust. Put in a fridge for 3 hours.
    Coconut berry jello cake before heading to fridge
  • Decorate with fresh berries and serve! Bon Appetit!
    Coconut berry jello cake decorated with fresh berries and basil leave
Tried this recipe?I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to mention me @LentenChef or tag #LentenChef!