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11.2.2015

Creamy Raspberry Cake

This raw cake is a fresh and creamy cheese cake with raspberry filling and vanilla whipped coconut cream on top. It so delicious and definitely is a must try!

Crust:

  • 1 cup walnuts

  • 4 fresh dates

  • ½ tsp cardamom

Creamy Filling:

  • 1 cup cashew nuts

  • ½ cup almond milk (or oat milk or other desired milk drink)

  • 1 ripe banana

  • 2 tbls organic honey

  • ½ cupl cold-pressed coconut oil (melted)

  • 1 tsp almond extract

  • ½ tsp cardamom

  • ½ tsp ceylon-cinnamon

  • ½ tsp vanilla powder

Raspberry Filling:

  • 1 cup frozen or fresh raspberries

  • 1 tablespoon organic honey

  • 2 tablespoon coconut oil (melted)

  • 2 tablespoons chia seeds

Coconut Whipped Cream:

See the instructions HERE.

On top:

raspberries
cardamom/cinnamon

Dish diameter: about 17 cm

Crust:

Place the nuts into a blender. lend until crumble. Wash dates and remove the stones. Add dates with nuts and puree into crumbly dough. Add cardamom. Cover the bottom of a cake tin with a piece of parchment paper. Press the dough on the bottom of the cake tin. Prepare the filling.

Creamy Filling:

Mix all ingredients in a blender until smooth. Taste and add seasoning or sweetness if desired. Pour the dough into the cake tin on the crust. Put in a freezer. In the meantime prepare raspberry filling

Raspberry Filling:

Puree the raspberries in a bowl and mix with honey. Add chia seeds and melted coconut oil. Let thicken for about 15 minutes. Take the cake from the freezer and pour the raspberry layer on top. Put the tin back into the freezer for about a couple of hours. In the meantime prepare the coconut whipped cream.

Coconut Whipped Cream:

See the instructions HERE.

Take the frozen cake from the freezer. Allow to melt for a moment. Apply coconut whipped cream and raspberries on. Serve and enjoy. Store in a refrigerator.

Convert DL to CUPS for example HERE!

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