top! Let’s keep an open mind and have no prejudices, please! Although, I have to admit that until I tasted my first raw cake, I truly believed that no healthy dessert can be so indulgent and addictive as, let’s say – , or , but, let me tell you – I was wrong! In my mind, I’m embarrassed to admit, it was impossible! Sugar-free, dairy-free, gluten-free, egg-free, vegan and delicious at the same time? ‘In what universe is that possible?’ – one and only Sheldon Cooper would ask.
Well, if you are a non-believer like I was, it is time for some serious enlightenment, and don’t you click away from this recipe just yet! You better start looking for these healthy ingredients in your pantry, and if you don’t have them there, run to the supermarket and get them!
You will need some dates and nuts of your choice for the base of the cake. I like almonds, but feel free to add hazelnuts, walnuts or pecans. For the cream, you will need some raw cashew nuts, and it is advisable to soak them in the cold water for a couple of hours or overnight. As you can see, making healthy food requires some planning ahead. But, it is worth it, I promise!
The next thing you will need are raspberries, fresh or frozen, and if you use frozen, thaw them before use. As a sweetener you can choose among many natural liquid sweeteners – like agave syrup, maple syrup, malt, honey, or you can even pop some stevia into your raw cake, if you like the taste, of course. Besides that, you will need a thickener that will solidify the cream, and you can choose between coconut butter and cocoa butter. If you have all the ingredients, all you need is a 16cm (6″) cake pan and a good quality blender – no whisking, no mixing, no folding, no cooking…
Well, what do you think about this post?
I read and really appreciate all the comments, even though I do not always have the time to respond to each one. So – keep me in the loop and try to create some sweetness every day because – Sweetness is happiness!!