Raw raspberry cake combines the best of brownie, cheesecake and raspberry topping. It consists of three layers, the first one is similar to a brownie base. The second layer consists cheesecake filling but without cream or mascarpone. The third, top layer, contains a raspberry topping that gives the cake a fresh taste and color. You should definitely try this delicious fitness recipe!
For the cake:
- 1 cup of pecan nuts
- 1 cup dates
- 4 tbsp grated coconut
- 4 tbsp cocoa
- 2 tbsp agave syrup
- ¼ tsp cinnamon
- pinch of salt
For the filling:
- 1 cup cashew nuts, soaked in water for at least an hour
- 3 tbsp melted coconut oil
- juice of half lemon
- ½ cups of plant milk
- 2 tbsp agave syrup
For the topping:
- 250g raspberries
- 1 tbsp agave syrup
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Method:
Using a food processor, blend all the ingredients to prepare the crust, namely nuts, dates, coconut, cocoa, cinnamon, salt and agave syrup. Press the crust mixture firmly onto the bottom of the glass dish or pie plate. Set the crust in the fridge and in the meantime prepare the filling.
Gradually blend all of the filling ingredients, namely cashew nuts, coconut oil, lemon juice, plant milk and agave syrup. Mix well until smooth. Pour the filling onto solid crust and you can start preparing raspberry topping.
To prepare topping, blend raspberries with agave syrup. Drain the mixture through the sieve and pour it onto the cake. Leave to cool for one hour in the fridge and serve. Bon appetit!
| Nutritional values | of one piece |
|---|---|
| Calories | 181 |
| Protein | 4 g |
| Carbohydrates | 12 g |
| Fat | 15 g |
| Fibre | 4 g |
Will you try this raw raspberry dessert? Tell us how you like the recipe and do not forget to attach photo of your cake. If you find this recipe inspiring, then share it with your friends!