White Chocolate, Raspberries, Cashews, Dates and several more dreamy ingredients…
Raw cakes were something I grew to like, they are definitely an acquired taste since they are very dense and filling. I have to say though, my entire family who a very much not vegan/ paleo/ raw diners, all loved it (not just because they’re my family), they even offered it to guests the following days! I myself consumed far too much of it, especially the base is a killer with its hint of salt amongst the sweet dates and honey (or sweetener of your choice) YUM! Right, below is the recipe, if you have any questions just comment below! Happy non-baking and Bon appétit!
1 ½ cup cashew nuts
¼ cup cacao powder
½ teaspoon sea salt
10 medjool dates
1 cup coconut flakes
4 cups cashews, (soak 8 hours)
1 cup frozen raspberries
1 cup raw honey (alternatives; agave, rice syrup)
½ a squeezed lemon
1 teaspoon vanilla extract
½ cup cacao butter
¼ cup coconut oil
2 tablespoons soy lecithin
➢ grind nuts in a blender or food processor until they are crumbled
➢ add coconut flakes, salt, cacao and 2 dates
➢ one by one add the remaining 8 dates until a dough forms
➢ now press the dough out firmly and evenly in a maximum 9 inch cake tin, smaller if you want a thicker base.
➢ Finally flatten the dough with a spoon, set aside.
➢ in a pot melt the cacao butter if it isn’t already liquid, along with the coconut oil, honey (sweetener of your choice) vanilla and lemon, mix it and then pour it into your blender with 2 cups of soaked cashews and one table spoon lecithin. (high speed for 12 seconds and then medium/ low speed until it develops a creamy texture)
➢ now add the remaining 2 cups of cashews, raspberries and one tablespoon of lecithin, blend until all of it is creamy.
➢ Now pour it over the base in your cake tin, smooth the top with a spoon and pop it in the freezer for a few hours. Once it has frozen you can keep it in the fridge or freezer. Although you put it in the freezer it doesn’t actually freeze, it forms a cheese cake like consistency.
(inspired by Ascension Kitchen)