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
- 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.
- 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.
- Decoration: Remove the cake from the tin and tidy the edges. Melt the dark chocolate and decorate the cake with a nice chocolate pattern.
Nutritional values per serving
1732
kj
413
kcal
20
protein g
24
carbohydrates g
32
fat g
Ingredients for 10 servings
Base:
| 6 | Large dates |
| 50 g | Ground almonds |
| 150 g | Cashew nuts |
| 30 g | Coconut oil |
| 1.5 tsp | Vanilla powder |
| 0.5 tsp | Fine salt |
| 25 g | Cocoa powder |
| 15 g | Cocoa nibs |
Raspberry cream:
| 260 g | Fresh raspberries |
| 10 g | Freeze-dried raspberries |
| 300 g | Raw cashew nuts (soaked in water overnight) |
| 60 g | Coconut oil |
| 0.5 | Banana |
| 150 g | Coconut cream |
| 1 tsp | Vanilla powder |
| 1 | Juice of one lemon |
| 1-2 tsp | Hermesetas Granulated |
Decoration:
| 20 g | Dark chocolate, 70 % |
