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
  1. For the crust, blend all the ingredients until well combined.
  2. With your hands press the mixture in your form (preferably a silicon form)
  3. freeze until the layers are ready
  4. For the lemon layer, blend all ingredients and pour over crust and put in the freezer.
  5. For the raspberry layer melt the cacao butter
  6. In your blender combine the raspberries, agave syrup and melted cacao butter and pour over lemon layer.
  7. Leave in the fridge for at least 4 hours and then enjoy.
  8. *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