Raw raspberry cake

Processed with VSCO with c4 presetHi how you all. This new raw cake is so delicious and one of  my easiest to make. It has great raspberry taste with a hint of vanilla. A great flavour combination. It’s best made with defrosted frozen raspberries and use any juice from the defrosted berries as it helps with colour. I topped mine with some fresh berries perfect summer dessert. 

You will need a spring form baking pan lined with baking paper.


2/3 cup walnuts or pecans

2/3 cup desiccated coconut

2/3 cup medjool dates without seeds

place base ingredients in food processor and process until fine crumbs. Mixture should stick together when pressed on. Empty base into lined pan and press down so it sticks together. Then pop into freezer while making topping.


2 cups cashews that have been soaked overnight and then drained.

1 cup frozen raspberries that have been defrosted

1/2 cup honey or maple syrup

1/2 cup coconut oil melted and cooled

1 to 2 teaspoons vanilla or vanilla bean paste

pop your cashews into food processor and blend until paste. Then add all other ingredients and blend until completely smooth.

Tip / add a littl natural colour if you want a cake a little pinker. Eg. berry powder

pour topping over base and smooth it out. Pop in fridge or freezer to set.

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