Raspberry Mousse Cakes
Prep time: 
Cook time: 
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  • 2 cups cashews, soaked overnight
  • ¾ cup coconut cream, melted
  • juice of 1 lemon
  • ⅓ cup raw coconut oil, melted
  • juice of 1 lemon
  • ¼ cup agave syrup
  • 2 tbsp pure vanilla extract
  • ¼ cup of water
  • 1½ cup frozen raspberries
  • optional: Beetroot powder for an extra nice color
  1. Place the cashews in a food processor and mix until well combined.
  2. Add water, lemon juice, agave syrup, vanilla, raspberries, melted coconut oil and coconut cream
  3. Fill the mixture in a rectangular tin and freeze for at least 5 hours.
  4. Take out of the freezer 15 minutes prior to eating :)
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-raspberry-raw-cakes/