Wednesday, July 30, 2014

Raw raspberry drop cake


This cake is absolutely delicious, and you gotta try it :) It takes only a few ingredients and a food processor to make this healthy yummmi raw cake. You can have it ready in no time and I guarantee you, that everyone will love it :) I haven't met anyone who hasn't :D
This cake is a great substitute to a traditional cheese cake, but much more nutritious. However, this doesn't mean that you should eat it day and night; although, it will be hard... trust me :P.  You should be still eating moderate amounts of nuts and maple syrup. Don't worry though, these calories are very different from the ones you would get from a traditional cake :)
Go ahead and try it...and let me know if you were as successful eating it as we were :D




What will you need:
For the crust
- 8 Medjool dates
- 1 tbsp coconut oil
- 3/4 cup almonds, soaked overnight
- Pinch of salt
- 1/2 tsp pure vanilla
- 1 cup of oats (gluten-free, if necessary)

For the filling:
- 200 g cashew nuts
- 1/4 cup of melted coconut oil
- 3/4 cup of maple syrup
- 1/2 tsp pure vanilla
- Pinch of salt
- 4 smaller dates (or 2 Medjool dates)
- 1 tsp lemon juice
- 250 grams raspberries, frozen



For the coconut whipped cream:
- store bought coconut cream 
  or 
- 1 can of coconut milk (stored in the fridge)
- 1 tbsp maple syrup

Place all the ingredients for the crust, except the dates, in a food processor. Pulse until you have a coarse meal. Add in the dates and process until you have a sticky dough. Press this firmly into the bottom of either a cake or pie form. Transfer the crust to the freezer to set for approximately 30 minutes.

Meanwhile, prepare the filling. This is done simply by placing all the ingredients into a high speed blender and blending until you have a smooth and creamy paste. If you don't have a blender, don't worry, you can as well use the food processor. However, I find that processing the cashew with all other ingredients in a high speed blender gives even a more creamier texture.
Pour the filling over the crust, flatten with a spatula and drop in the raspberries. Put the cake to the freezer. Leave it for at least 2-3 hours to set, preferably longer.
Take the cake out from the freezer 15-20 minutes before serving. 

You can eat the cake as it is, or add the coconut whipped cream. For this, take your coconut milk carefully out of the fridge and scoop only the top solid part out into a mixing bowl. Add the maple syrup and mix with a hand mixer to create a whipped cream-like paste. Adjust maple syrup according to taste.
You can as well find ready made whipping coconut creams. However, I find that making your own tastes even more delicious.

Now, all you have to do it to try to save a piece for yourself :P 
Enjoyyyy :)