Raw raspberry & coconut cake

This is one of the most tasty raw cake we’ve tried! The cacao butter and cashews in the filling makes it so rich. The recipe give you a big amount cake, but don’t feel stressed about finishing it since it’s perfectly fine to store in the freezer and easy to get a piece of it when you want to.

Let’s get straight to the recipe! Please use organic ingredients.

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Cake in the making.

For the crust:

  • 10-15 soft dried dates
  • ~ 2 dl desiccated coconut
  • ~ 2 dl nuts of your choice (here we used walnuts, brazil nuts and hazelnuts)

Mix all the ingredients together in a mixer with a “S-blade” until it’s sticky and possible to press into a baking-tin of your choice.

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Ingredients used for the crust.

For the filling:

  • 400 ml coconut cream
  • 0,5 dl coconut oil
  • 75 g cacao butter
  • 5 dl cashews
  • 2 tsp vanilla powder
  • Honey to taste
  • Raspberries (frozen are fine)

Mix all the ingredients for the filling together until it’s smooth, add a thin layer on top top the crust and distribute the raspberries. Add the rest of the filling and put in the fridge overnight or as we prefer, in the freezer for a few hours.

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The ingredients needed for the filling.

The cake is easy to get out from the tin if you for example put a warm towel to it.

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Raw raspberry & coconut cake.

Enjoy a piece of it and put the rest of the cake back to the freezer! Make sure to take it out of the freezer a few minutes before cutting and serving.

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