Eating healthier desserts does not mean having to compromise on taste. You can satisfy your sweet tooth naturally, free from refined sugar, wheat, eggs and dairy with raw cakes. Incredibly versatile, nutritious, beautiful, creamy, delicious.

Knowing there are alternatives for snacks or desserts like this – that are not affecting animals, helping the planet and our health – just winning!

 

​

​

​

​

​

​

​

Ingredients

For the base

• 1/2 cup (150mg) of Almonds

• 1/2 cup of (pitted) Dates

• Pinch of sea Salt

For the filling

• 1/3 cup (90 mg) of Cashew Nuts (left in water for at least 6 hours, or overnight)

• 1/3 cup of Maple Syrup

• 1/3 cup of Coconut Oil

• Juice of 2 Lemons

• 1 teaspoon of Vanilla Extract

• 1 cup of Berries (I’ve used frozen Raspberries – ensure you thaw the berries if using frozen ones)

​

​

Method

1.  Place all ingredients for your crust in a food processor (I used my Nutribullet) and pulse until combined and ingredients hold together when you roll the mixture in your hands. Put the mixture in a 26cm loaf tin lined with cling film, or in a 18cm spring-form pan, and press firmly and evenly.

2. Warm the coconut oil in a small saucepan until liquid and add the maple syrup. Whisk to combine.

3. For the filling, place all ingredients excepts the berries in the processor and blend until you get a creamy, smooth texture.

4. Leaving about a third of it in the blender, scoop the mixture on top of the base, and spread evenly using a spatula. Add the berries to the rest of the filling and blend until smooth. Pour onto the filling, evenly, and place in the freezer until the cake is solid.

5. Remove from the freezer at least 40 mins minutes before serving, and use a sharp knife to cut into slices.

​

​

​

​

​

​

​

​

​

​