Raw Food Raspberry Cake

Refreshing, fruity, and extremely delicious. It’s berry time again – so come on with the cake!

Not only do they taste freshly harvested, but they are also great in desserts. This one is raw vegan and packed full of valuable nutrients.

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TOTAL TIME75 mins

SERVINGS2minutes people

CALORIES171 kcal

INGREDIENTS

  

•  300 g whole walnuts
• 100 g whole hazelnuts
• 250 g dates
• ½ teaspoon cinnamon
• a pinch of salt
• 1-2 tbsp water

INSTRUCTIONS

  

• Preparation time; 15 minutes
• cooking time; 60 minutes
• Total; 1 hour 15 minutes

For the base, mix walnuts, hazelnuts, and dates (pitted) in the food processor or a high-performance mixer at the highest level until only very fine pieces are left. If the mixer is not very powerful, you can simply cut the dates very small and use ground nuts.

Add the remaining ingredients (except for the water) to the nut and date mixture, and mix again. Repeatedly scrape the mixture off the sides with a spatula. If the mass is already sticking together, you don\’t necessarily need water. Otherwise, add water and mix again until everything sticks together well.

Line a large square baking pan (or two small ones) with baking paper and press the mixture evenly into the baking pan with your hands or a spatula. (Approx. 2-3 cm high) (A large spoon also works wonderfully.) Cover again with a second layer of baking paper and smooth out the mixture. Then place the bottom in the refrigerator for at least an hour until everything has solidified.

In the meantime, prepare the raspberry cream. Strain the cashew nuts and stir together with all the remaining ingredients (except the raspberry powder) in a blender until you get a smooth mixture. Then add the raspberry powder or puree (if you use puree, use a little less water) and mix again until everything has combined well. Again, from time to time, scrape the mixture off the sides with a spatula. Takes about 2-3 minutes until it is nice and creamy.

Take the bottom out of the refrigerator and spread the cream evenly over it. (approx. 2 cm high). Put the raw cake in the refrigerator again or in a cold place to set it. (approx. 1 hour) Then cut it into small pieces and enjoy. The cake will last up to a week if stored in the refrigerator.

 

NUTRITIONAL FACTS

  

• Calories from Fat 171.
• Calories 450.
• 29% Total Fat 19g.
• 25% Saturated Fat 5g.
• 0% Cholesterol 0mg.
• 20% Sodium 480mg.
• 23% Total Carbohydrates 68g.
• 16% Dietary Fiber 4g.