How about a Latte Macchiato?
I don’t know about you but I absolutely do enjoy a good Latte Macchiato with oat milk in the morning. A while ago I did a survey over on instagram asking which cheesecake flavor I should do next. The answer was coffee or latte. So this is what I did. And I have to say that technically, having an espresso shot in the cake, would not make it a raw one anymore. But I decided to call it like that anyways. I guess you guys are with me on this. After all it is just important that we understand each other. If the answer is “cake” nobody wants to know what the question was! 😅
This Latte Macchiato Cake is gluten free, dairy free, and raw vegan. You can easily prepare it ahead and store it in your freezer to have it ready whenever you need it.
- 400 g soaked Cashews ⎪for the filling
- 160 g oat milk ⎪for the filling
- 160 g maple syrup ⎪for the filling
- 1 tbsp cacao powder ⎪for the filling
- 2 shots espresso ⎪for the filling
- 200 g almonds ⎪for the crust
- 30 g shredded coconut ⎪for the crust
- 6 dates, pittet ⎪for the crust
- 150 g dates, pitted ⎪for the bliss balls
- 100 g pecan nuts ⎪for the bliss balls
- 2 tbsp cacao powder ⎪for the bliss balls
- 1/2 tsp vanilla powder ⎪for the bliss balls
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan, set aside.
Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night.
Put all the ingredients for the biss balls into your food processor. Mix well at high speed until the texture is “dough like”.
Use your hands to shape the balls and place them in the fridge until your cake is ready.
Remove the cake from the freezer about 1,5 hours prior to eating. Decorate with the bliss balls. And enjoy!
This cake holds up to 6 months once its frozen.
Don't forget to tag me @therawberry and use #therawberryeats over on instagram so I can reshape you shot! And I'd love to see your recreations. 🙂
I’ve added some bliss balls on top of the cake which makes it super high in protein and overall nutrition. If you don’t want to add them you can simply skip them. Or you can serve them separately.
After all it’s all about the fun and creativity in the kitchen 😉.
The next you time you want a latte macchiato, how about this raw treat instead? Or both?
If you make this Latte Macchiato Cake I’d be super happy to see your recreation. Simply tag me over on Instagram @therawberry. Looking forward to see your picture.
Thank you for stopping by.
All the best,