A Raspberry Dream
Raw cakes became one of my specialties. They are so super easy to make. You would not believe HOW easy you can make a raw cake once you get the hang of it. No worries, I will definitely show you how. This time I made one with a super creamy berry layer and a coconut crust. The cream is naturally colored with fruit powder. If you don’t have that one you can substitute with fresh berries. So here we have it: a red and pink kind of dessert dream. And I absolutely adore to texture of these cakes. Just like a classic one. Just without the useless empty calories. Opposed to that – this one is nutritious as it can get. Made from REAL ingredients which will leave you with a satisfied feeling afterwards. Isn’t that the best feeling?
Make sure to plan ahead by soaking the cashews. This is super easy. You simply take a large mixing bowl, add the nuts and filtered water. Check the recipe to see how many nuts you need and how long they need to be soaked.
No-Bake raspberry vegan cheesecake. Click for the recipe
- 300 g cashews - soaked for min 6hrs ⎪for the filling
- 150 ml oat milk ⎪for the filling
- 100 g maple syrup ⎪for the filling
- 25 g lemon juice ⎪for the filling
- pinch of salt ⎪for the filling
- 12 g raspberry fruit powder ⎪ natural coloring ⎪for the filling
- 2 tsp pink pitaya powder ⎪natural coloring ⎪for the filling
- 150 g white almonds ⎪for the crust
- 20 g shredded coconut ⎪for the crust
- 3 tbsp melted coconut oil ⎪for the crust
- 3 tbsp melted coconut butter ⎪for the crust
- 1/2 tsp vanilla powder ⎪for the crust
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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.
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Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
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Add the other ingredients for the crust and mix again.
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Take a 8 inch cake pan and line with parchment paper. Press the crust evenly into the pan and put in the freezer while making the cream layer.
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Note: I've used my blender for the filling to get this super creamy texture.
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Drain and wash the cashews. Add to your blender along with the other ingredients to the filling. Blend well.
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Pour the cashew layer into your cake pan and freeze the whole cake for at least 6 hours. Preferably over night. Remove from the freezer one hour prior to eating. This cake holds up to 6 months once its frozen.
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Don't forget to #therawberryeats over on instagram or facebook when you remake this one. I'd love to see your recreations. 🙂
But what I always like to say is that you can feel free to adapt, switch and change whatever you want to and what you feel like. Food should be a fun and enjoyable thing. I’d bee happy to see your recreation. Simply tag me.
Thank you for stopping by. I wish you a wonderful day!
All the best,
Marie 😉
