Awesome Raspberry Cake

So healthy, you can have the cake and eat it too.

IMG_7466 IMG_7468

No need to bake it – just put into your fridge and let it set:

BASE:

Put the following ingredients into your Thermomix or blender:

175 g walnuts

Zest of 1 lemon

1/4 cup cranberries and apricots (or a bit more if you like the taste)

60 ml melted extra virgin coconut oil

4-6 pitted dates

Press that mixture into a 20 cm cake tin or glass dish (as picture above) and refrigerate for about 1 hour to set.

TOPPING:

Again, put all ingredients into a Thermomix or food processor:

200 g unsalted cashew nuts

40 g raw cacao powder

150 g dried berries (I just used the same as above: cranberries and apricots)

60 ml cacao butter (melted) – or substitute for the same extra virgin coconut oil as above

2 tablespoons maple syrup (or malt syrup if you prefer)

2 tablespoons additive free coconut milk

Juice of 1 lemon

When blended and smooth, add to the base and return to the fridge for at least 2 hours.

Before serving, scatter the fresh raspberries over the cake (maybe not the frozen ones at this stage!)

I loved this healthy treat – which will last for one week in the fridge.

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