Summer Lemon-Raspberry Raw Cake
Prep time:
Cook time:
Total time:
- Crust
- 2 cups shredded coconut
- ½ cup almonds
- 1 Tbsp coconut oil, room temperature
- ½ cup Medjool dates
- zest from 1 lemon
- a pinch of fine sea salt
- Lemon layer
- 1 cup cashews, soaked overnight
- 1¼ cup coconut cream*
- ⅓ cup coconut oil
- ½ cup agave syrup
- Juice of 2 lemons
- 1 tsp vanilla extract
- 1 tsp turmeric
- a pinch of fine sea salt
- Raspberry layer
- 1¼ cup raspberries
- ⅓ cup agave syrup
- ⅓ cup cacao butter
- For the crust, blend all the ingredients until well combined.
- With your hands press the mixture in your form (preferably a silicon form)
- freeze until the layers are ready
- For the lemon layer, blend all ingredients and pour over crust and put in the freezer.
- For the raspberry layer melt the cacao butter
- In your blender combine the raspberries, agave syrup and melted cacao butter and pour over lemon layer.
- Leave in the fridge for at least 4 hours and then enjoy.
- *Coconut cream is the upper part that coconut milk in a can forms when you put ithe can in the fridge overnight
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/summer-lemon-raspberry-raw-cake-with-a-coconut-crust/
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