INGREDIENTS:
Hummingbird Cake:
1½ cup raw pecans
1 cup old fashioned rolled oats
¾ cup freeze-dried pineapple
¾ cup unsweetened coconut flakes
1 tsp. pure vanilla powder (or extract)
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
¾ cup pitted medjool dates, soaked and drained
3 medium over-ripe bananas, mashed
Cashew Cream Frosting:
2 cups raw cashews, soaked and drained
¼ cup + 3 Tbsp. maple syrup
¼ cup fresh squeezed lemon juice
¼ cup water
2 Tbsp. coconut oil, melted
½ tsp. pure vanilla powder (or extract)
⅛ tsp. salt
Toppings:
Chopped pistachios
Chopped pecans
Chopped unsweetened coconut flakes
Fresh flowers
DIRECTIONS:
For the Hummingbird Cake:
1.Absorb dates warm water to mollify for around 30 minutes.
2.Oil a 6-in x 3-in spring structure dish with coconut oil non-stick cooking shower and line base with material paper.
3.Place pecans, oats, solidify dried pineapple, coconut chips, flavors and salt in a sustenance processor and process into a fine feast.
4.Include the dates, in the wake of splashing and depleting, and crushed banana and uniformly mix into a sticky batter, scratching the sides down when essential.
5.Press half of the blend into base of spring structure container and scoop the other half into a bowl. Set both in the icebox while setting up the icing.
6.Wipe out the nourishment processor to set up the following layer.
For the Cashew Cream Frosting:
7.Absorb cashews warm water for 4-6 hours. Deplete and place in nourishment processor with whatever is left of the icing fixings and mix until rich and smooth.
8.Remove spring structure dish from the icebox and uniformly spread the icing over the cake. Tap dish on counter to discharge air bubbles at that point put in the cooler until the point when the icing solidifies, no less than 30 minutes.
9.Once the icing has set, expel the container from the cooler and press remaining cake blend over best. Spread residual icing over that layer at that point cover and place in the cooler to set for 4-6 hours, or overnight for best outcomes.