Recipe

Raw raspberry cake with cocoa-cashew base (no baking required)

Unusual, unbaked, unbelievably delicious: the base of this raspberry cheesecake is made from dates, cashews and cocoa. You simply have to try it!

Preparation:

  1. Base: Cut the dates open and remove the stones. Place the pitted dates and the rest of the ingredients in a food processor and process until well combined. Line the base of a rectangular cake tin (approximately 18 x 18 cm) with baking paper. Spread the date mixture evenly in the tin and press down well. Place the cake tin in the refrigerator.
  2. Raspberry cream: Pour all the ingredients into a blender and blend thoroughly until the raspberry mixture has a light and airy consistency. Add Hermesetas to taste. Spread the raspberry mixture over the date mixture, smoothing with a spatula. Place the cake tin in the refrigerator again for a minimum of 4 hours.
  3. Decoration: Remove the cake from the tin and tidy the edges. Melt the dark chocolate and decorate the cake with a nice chocolate pattern.
General information
Ready in:
45 minutes
Calories p.P.:
412
Product:
Portions:
10
Ingredients
Base:
Large dates
6
Ground almonds
50 g
Cashew nuts
150 g
Coconut oil
30 g
Vanilla powder
1.5 tsp
Fine salt
0.5 tsp
Cocoa powder
25 g
Cocoa nibs
15 g
Raspberry cream:
Fresh raspberries
260 g
Freeze-dried raspberries
10 g
Raw cashew nuts (soaked in water overnight)
300 g
Coconut oil
60 g
Banana
0.5
Coconut cream
150 g
Vanilla powder
1 tsp
Juice of one lemon
1
Hermesetas Granulated
1-2 tsp
Decoration:
Dark chocolate, 70 %
20 g
Nutritional information
Recipe:
Portion:
kJ
17325
1732
kcal
4125
413
Protein g
195
20
Carbohydrates g
238
24
Fat g
320
32