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.
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. 🙂