Welcome to my blog and latest recipe. It’s a cold dark winters day here but my latest recipe has a spring vibe to it. This raw cake is lovely and creamy and filled with only natural whole foods. To get a deeper colour for the raspberry topping you’ll need to add some sort of natural colour. I used a acai and mixed berry powder i had. If you decided to add a little colour do so a very small amount at a time.
1/2 cup dried moist apricots
1/2 cup desiccated coconut
1/2 cup pecans
2 cups cashews soaked overnight then drained
1/3 cup coconut oil melted and cooled to room temperature
2 tbsp tinned coconut cream
1/3 cup honey or maple syrup
1 tsp vanilla bean paste
1/2 cup frozen raspberries that have been thawed
To decorate top use freeze dried raspberries or some desiccated coconut.
Take a 20cm spring form pan and line with baking paper. Next place your base ingredients into a food processor and process until crumb like. Then press your base ingredients into your pan. Press down hard so base ingredients stick together. When done pop in freezer while you make filling.
To make filling place all filling ingredients except your berries and colour if using. Process until a smooth paste. Then get your pan out the freezer and tip half your filling over base. Pop pan back in freezer. Next add your raspberries and colour to the filling left in food processor. Process until smooth and well combined. Get your pan out freezer and pour raspberry topping over spread it out so it’s even. Then decorate edges with freeze dried raspberries or desiccated coconut. Place in freezer to set. Takes about four hours to set. Return to room temperature to serve.
Recipe is vegan and paleo and free from gluten and refined sugar.