Raspberry and vanilla cake
- 70 g almonds
- 20 g hemp seeds
- 10 g shredded coconut
- 1 tablespoon cacao powder
- 70 g dates previously soaked for minimum 1 hour
- 200 g cashews previously soaked for minimum 4 hours
- 100 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 3-4 tablespoons agave
- juice of 1 lemon
- 60 g dark chocolate
- 1 tablespoon coconut oil
- 1/3 cup frozen raspberries
- 2 tablespoons dried raspberries
Line the base of a 12 cm spring form cake tin with baking paper.
Place almonds in a food processor and process until they are finely ground. Drain dates and squeeze out any excess water. Put them in the food processor. Add hemp seeds, shredded coconut, and cacao powder. Process until mixture sticks together. Adjust sweetness.
Once it’s all combined, press the crust mixture into the cake tin, making sure you press it out evenly. Place it in the fridge.
Drain cashews and place them in a blender. Add coconut cream, agave, lemon juice. Blend on high speed until smooth and creamy.
Gently fold in frozen and dried raspberries with a spatula. Pour the filling over the crust.
Place the cake in the freezer to set for at least 4-5 hours.
For the chocolate topping, melt coconut oil and chocolate over low heat in a medium pot.
Just before serving, pour the chocolate mixture over your cake and top it with fresh raspberries and mint leaves.