RAW Mixed Berry Cake

This recipe is by >>http://lilisveganblog.blogspot.ch/2014/07/raw-raspberry-drop-cake.html




What will you need: 
For the crust
- 8 Medjool dates
- 1 tbsp coconut oil
- 3/4 cup almonds, soaked overnight
- Pinch of salt
- 1/2 tsp pure vanilla
- 1 cup of oats (gluten-free, if necessary)

For the filling:
- 1 cup cashew nuts
- 1/4 cup of melted coconut oil
- 3/4 cup of maple syrup
- 1/2 tsp pure vanilla
- Pinch of salt
- 4 smaller dates (or 2 Medjool dates)
- 1 tsp lemon juice
- 1 cup  mixed berries, frozen(recipe calls for just frozen raspberries
garnish w/ a few leftover berries


For the coconut whipped cream:
- store bought coconut cream 
  or 
- 1 can of coconut milk (stored in the fridge)
- 1 tbsp maple syrup

Place all the ingredients for the crust, except the dates, in a food processor. Pulse until you have a coarse meal. Add in the dates and process until you have a sticky dough. Press this firmly into the bottom of either a cake or pie form. Transfer the crust to the freezer to set for approximately 30 minutes. 


Meanwhile, prepare the filling. This is done simply by placing all the ingredients into a high speed blender and blending until you have a smooth and creamy paste. If you don't have a blender, don't worry, you can as well use the food processor. However, I find that processing the cashew with all other ingredients in a high speed blender gives even a more creamier texture. 
Pour the filling over the crust, flatten with a spatula and dropa few left over  berries on top. Put the cake to the freezer. Leave it for at least 2-3 hours to set, preferably longer.
Take the cake out from the freezer 15-20 minutes before serving. 

Comments

  1. Oooh Yummy!!! Now I need to buy some dates...what can I use instead of oats?

    ReplyDelete
  2. I am sure you can use shredded coconut. But my boys do gluten free oats. I make a recipe like the crust but they are energy balls and it calls for coconut.

    ReplyDelete

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