Mmm, raspberries…
I like desserts, especially fruity ones and if the dessert is vegan? – Even better! This dessert my friends is not only vegan, but raw vegan. But it doesn’t taste like that. You know how raw food screams : raw! Healthy! Fat free! Not this time, even my mom praised this cake and she is a dairy queen who Loves desserts with butter and eggs.
This isn’t my recipe – if you are familiar with my blog then you know i’m a lazy girl who’s bad in kitchen and eats cereal for dinner. The recipe is by Sarah at My New Roots, she makes a lot of great recipes, just look at her blog 
Not going to lie, the recipe requires quite a lot ingredients that aren’t the cheapest ( at least in Latvia ), but i really wanted to make this, it spoke to me! I had to substitute coconut oil for coconut cream which i bought in an Asian gourmet shop i drove to just for the cream. However my cake turned out flatter than Sarah’s, delicious nonetheless.
Ingredients :
Crust
o 50g raw almonds, i soaked them in hot water for a pair of hours
o 50-100g dates
o a pinch of sea salt/ salt
Filling
o 100g raw cashews, soaked in hot water for around 3 hours
o one lemon – juice of it
o seeds of a vanilla bean
o Coconut cream/oil, melted on low heat
o a little bit of agave – the cream was sweet so i didn’t add anymore
o 100g – 200g raspberries
It is supposed to have thicker layers…but can you spot vanilla?
I copied directions from the original, i just couldn’t have said it better 
o Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
o Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
o In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
o Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
o To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).
Huge piece x2 resting in my tummy
Even though this was expensive and i didn’t have anything to celebrate, i am glad that i made this cake. I think i’ll make it more when i’ll have to make something that i know is good.
What is your favorite raw or vegan dessert?
Eli~
Holy smokes this looks good. Nicely done!
Thanks, i didn’t have a proper pan so it turned out a little flat though
I am of the opinion that something does not need to look awesome to taste awesome.
Though it certainly does help.
Stoked to try this out.
Oh my god! This is just what I need in my life!
That looks gorgeous! Must try this some time, especially as it’s wheat-free, I’m wheat sensitive you see!
I’m “almost” sensitive to it too, my doctor suggested me to eat it sparingly. Thankfully there are lots of wheat free options!
This is too funny. I JUST made this cake and am going to post a couple of pictures. Wish I’d been keeping up with you!
Wow, that’s rad
I saw it on your pinterest once, but it was posted some time ago!