Are you a fan of healthy desserts that don’t require an oven to make? This cake is raw, sugar free, gluten free and vegan, and all you need is a powerful blender to make it. Although it’s just made with a few ingredients, it’s super flavorful and tasty. This is also a perfect refreshing treat during those hot summer days!
Most importantly, there are a lot of health benefits to this type of desserts. Raw desserts are made with nutrient dense, wholefoods. Nuts and seeds are a great source of heart-healthy fats, fibre and protein, and they pack a number of vitamins and minerals. Fibre and protein promote gut health and help us feel fuller for longer.
See how I made this step by step in a reel here.
Enjoy!
Ingredients (Crust):
- 130 g 1 1/3 cup hazelnut meal
- 130 g 1 1/3 cup almond meal
- 155 g 7/8 cup pitted dates
- 2 tbsp coconut oil
Ingredients (Berry cream):
- 200 g 1 1/2 cup cashews
- 300 g 1 1/2cup fresh strawberries and blueberries
- 120 ml 1/2 cup coconut oil
- 4 tbsp maple syrup 60 ml
INSTRUCTIONS
Crust
- Soak cashews and dates in cold water overnight and drain and rinse them before you start making cake.
- Blend dates into a smooth paste, add almond meal, hazelnut meal and coconut oil and blend it together.
- Press the crust paste in the pan.
Cream
- Blend strawberries, add previously blended cashews and all of the other ingredients and blend into a smooth paste.
- Pour it in the crust and let it rest in fridge overnight so that it thickens.
- Decorate and enjoy!!