Awesome Raspberry Cake

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

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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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Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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