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


  1. To prepare base, combine all ingredients in a food processor. Process until you have a sticky dough.
  2. 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.
  3. 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.
  4. 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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DessertSnacksGluten FreeRaw

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