Raw Raspberry Cake
You can have your cake and eat it too with this Raw Raspberry cake by Marina Wright.
1 1/2 cups Almond Meal
1/4 cup Cacao Powder
3/4 cups Dates, pitted
3 tbsp Coconut Oil
2 cups Cashews, soaked overnight
1/2 cup Coconut Milk
1/2 cup Coconut Yogurt
3/4 cup Frozen Raspberries
2 tbsp Maple Syrup (or more, according to taste)
1 tsp Vanilla Extract
- To prepare base, combine all ingredients in a food processor. Process until you have a sticky dough.
- Line the base of an 8×8 inch square tin with baking paper and press dough evenly into the bottom of the tin. Set aside whilst you make your filling.
- To make filling, combine all ingredients in a high speed blender or food processor and blend until silky smooth. Pour over base and then press in additional raspberries into the mixture as garnish.
- Leave in freezer overnight and allow to thaw for 10 minutes before cutting into squares and enjoying. Leftovers should be kept in an air-tight box in the freezer for up to 1 month.
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