Fruity raspberry meets coconut and almond. This combination melts easily on the tongue and appeals not only to the sweet taste buds, but also convinces with a nutty and tropical note. The raw cakes are quick to prepare and also make a visual statement. For anyone who wants to bring summer back to their plate with fruity raspberries, these raspberry cakes are just the thing. Have fun making them!
Ingredients for 4 Raw Cakes (each 8 cm in diameter):
Base:
- 65 g ground almonds
- 1 tsp honey/maple syrup
- 1 tsp. coconut oil
- 1 tsp coconut blossom sugar
- 1 tsp. cashew butter
Cream:
- 125 g cashew puree
- 125 g raspberries
- 2 tsp honey/maple syrup
- 1 tsp coconut oil
- 1 tsp lemon juice
- 2 tsp (almond) milk
- some açai powder
- pinch of salt
- raspberries for decoration
Preparation:
Mix all ingredients for the base well. (Tip: Make sure cashew butter and coconut oil have a creamy consistency to guarantee easy mixing). Then press the base dough into 4 small cake rings or molds and let them cool for 1/2 hour in the freezer. Then mix all the ingredients for the cream in a blender until homogeneous. Then spread the cream evenly on the cake layers. You can then use the raspberries for decorating. The raspberry cake should cool in the freezer for at least 2 hours until everything is firm. Let the raw cakes thaw for at least 1/2 hour before serving.
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