Raw raspberry cake with chocolate ganache topping so easy to make. If you have a food processor you can easily make this raw pie.
You will need a 20cm spring form pan lined with baking paper. You will need to start this recipe the night before as you need to soak cashews over night.
1/2 cup pecans
1/2 cup desiccated coconut
1/2 cup medjool dates
place base items in food processor and process until fine crumbs and ingredients stick together. Press into your lined pan and pop in freezer while you make topping.
1 cup cashews that have been soaked overnight then drained
1/2 cup frozen but defrosted raspberries
1/4 cup maple syrup
1/4 melted and cooled coconut oil
1 teaspoon vanilla
optional but recommended some berry powder to give it better colour
blend ingredients and spread evenly over your base pop back in freezer while you make chocolate ganache topping
vegan chocolate ganache
1 cup soaked and drained cashews
1/2 cup cacao or cocoa powder
1/2 cup maple syrup
1/3 cup melted and cooled coconut oil
1 teaspoon vanilla bean paste
blend your cashews first until smooth then add your other ingredients. Blend until smooth. Pour over your raspberry layer. Add some crushed freeze dried berries to edge of cake. Place in freezer to set. Return to
room temperature to serve.