Raspberry Raw Cake

It’s International Children’s Day tomorrow. The holiday is celebrated almost all over the world and the 1st of June is probably one of the loveliest days of the year. It’s worth celebrating this day with a healthy and just as delicious dessert. Today I’ll show you a recipe for a raspberry raw cake. The cake is great for both little and bigger gourmands.

Preparation:

The Crust:

Blend the nuts, almonds and coconut. Soak the dates in warm water and leave for about 10 minutes. Then drain them off and gradually add the dates to the nuts, still blending until the ingredients are combined. Line the tin with baking paper and press the crust mixture onto it. Refrigerate.

The Cream:

Soak the cashews in warm water and leave for about 30 minutes. Drain the nuts and put them into the food processor along with coconut oil, lemon juice and agave. Blend until smooth. Then mix in frozen raspberries (they must be frozen), lemon and salt and blend until everything is well-combined. Transfer the raspberry cream onto the crust, smooth out the top and refrigerate for about 1 hour. That’s it! Decorate as you prefer, e.g. with dried edible rose buds.