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Raw Raw
Rhooaaaar Cake!

Level

Easy

Time

60 Min

Serves

2

Calories

200

Fat

7g

Saturates

4g

Carbs

25g

Sugar

15g

Fiber

2g

Ingredients

(Serves approx. 2, ha ha)

Da Base

1/4 Cup Raw Almonds (Blended to a chunky dust)
1/4 Cup Shredded Coconut
1/4 Cup Sunflower Seeds (Blended to dust)
3 Juicy Mejdool Dates (Pitted)
4 Cardamon Seeds Hulled

First Layer

1/2 Cup Raw Cashews (Ideally soaked overnight)
1/4 Sweetner ( I used coconut sugar) You can try Maple Syrup or Raw Honey
Zest of one Lime

Second Layer

1/2 Cup Raw Cashews (Ideally soaked overnight)
Handful Of Frozen Raspberries
1/2 Cup Home Made Coconut Milk (Check out my Mylks for a recipe)
1 Tsp Cinnammon

A great many things can be resolved with kindness, many more with laughter… but some things just require CAKE & I have a super healthy scrummy one with zero nasties to make you feel super good with zero sugar spikes!

I made this in the smallest tin ever, I was testing the recipe and it was soooo scrummy that I needed to share it asap! So if you want to make a grande one, I would triple the amounts below. Guaranteed to be gobbled up within 24 hours of production.

Method

Using a little coconut oil grease your tin. Blend your base ingredients and pack into the bottom of your tin. Place in the fridge.

Layer 1, mix all ingredients together in your blender (remember to get rid of the water that was soaking your cashews). You should have a nice thick white paste. Add to your base layer and place your tin back in the fridge.

Layer 2, mix all the remaining ingredients. You should have a nice rosey colour that smells so delish! Finger taste testing is a must now. Scrape your paste into your tin and cool for at least 3 hours… Remember you have your blender and tools to lick whilst you wait…

Dress with edible flowers and enjoy!!! This was such a teeny cake my slices were bite size but perfect as the cake is rich in a super healthy way!

Enjoy

 

Phone

(123) 456-7890

Email

ally@allyskitchenstories.com

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