Rasperry cashew cake (love cake)

Details

30 min

2 h

3-4 h

vegan

Justina
(Wilhelm Studio)

Ingredients

For the base:

350 g Rapunzel dates pitted Deglet Nour
250 g Rapunzel hazelnuts roasted, ground
50 g Rapunzel oats, small leaf
2 tsp Rapunzel coconut oil native

Filling:

400 g Rapunzel whole cashews
juice of 3 lemons
¼ tsp Rapunzel vanillapowder Bourbon
150 g Rapunzel coconut oil native
150 g Rapunzel maple syrup grade A
150 g frozen rasperries
or other berries
2 tbs Rapunzel hazelnuts, chopped
fresh berries
or mint for garnish

Details

30 min

2 h

3-4 h

vegan

Justina
(Wilhelm Studio)

Method

Soak the cashew nuts overnight or soak them in hot water for two hours. Soak the dates in hot water for 10 minutes (depending on how soft the dates are, if they are very dry a little longer). Blend the almonds with the dates and 2 tbsp coconut oil in a food processor. Flatten the dough into the mold and place in the freezer.

Drain the cashew nuts and puree with lemon juice, coconut oil, maple syrup and vanilla in a blender or food processor till mixed well.

Spread the cashew cream evenly over the cake base, garnish with chopped hazelnuts and berries. And put in the freezer for about 3 hours. Cake can be frozen well.