Raw Raspberry Cake

Ingredients

• 350 g cashews
• 50 g pecans
• 50 g Medjool dates
• 60 g oats
• 80 g coconut oil
• 80 ml honey
• 2 lemons
• 0.5 tsp bitter almond flavoring
• 1 tbsp cocoa powder
• 125 g Raspberries

Instructions

1. 1.

   Soak the cashews in water for about 5 hours, then drain through a sieve.

2. 2.

   Pit the dates and blend them with pecans and oats in a blender until very fine, until a dough‑like consistency is achieved.

3. 3.

   Spread the base mixture evenly in an 18 cm springform pan. Press the sides firmly and smooth the bottom. Rinse the blender well.

4. 4.

   Warm the coconut oil and honey in a small saucepan and whisk together.

5. 5.

   Squeeze the lemons and blend the juice with cashews, bitter almond flavoring, and the coconut‑honey mixture until very creamy.

6. 6.

   Pour one third of the mixture into the springform pan and smooth the surface.

7. 7.

   Divide the remaining mixture in half. Add cocoa powder to one half, blend well, and pour into the pan. Smooth.

8. 8.

   Add raspberries to the other half and blend until creamy. Pour into the pan and smooth.

9. 9.

   Refrigerate the cake until the layers set.

10. 10.

    Take the raw cake out of the fridge about 30 minutes before serving. Slice with a hot knife.