raw vegan (divine) layered cake with raspberry and chocolate

This beauty of a cake was given to me by lovely Cora. It is a raw vegan layered cake, a species of cake that has always intrigued me, and yet I had never tried one.

After the first taste I knew, this cake is worth all the cashews and the fridge and freezer waiting times. Yes, in fact,  I am making a mini version just now for my Sunday guests. Holding my thumbs that it will be just as delicious as the original!

layered cake with raspberry and chocolate

crust
2 cups almonds
15-20 dates
pinch of salt

Soak the almonds and the dates for 6 hours or overnight. Process the almonds and the dates until it all sticks together. If you end up with a little dough ball it's fine. Press it into the bottom of a spring form and put it into the freezer for one hour.

chocolate layer
100g cashews
15 dates
pinch of salt
pinch of vanilla
splash of freshly squeezed lemon
1 cup of soaking water (of the dates and cashews)
50g raw cocoa butter
3 tablespoons cold-pressed coconut oil
3 tablespoons raw cocoa powder

raspberry layer
100g cashews
15 dates
pinch of salt
pinch of vanilla
splash of freshly squeezed lemon
1 cup of soaking water (of the dates and cashews)
50g raw cocoa butter
3 tablespoons cold-pressed coconut oil
300g raspberries


Soak the cashews and the dates for 6 hours. Blend each layer with the salt, vanilla, lemon and one cup of the soaking water until smooth. I recommend using your Vitamix or any other high-speed blender to make the layers as creamy as possible.
Melt the cocoa butter and the coconut oil gently on low heat and blend it into the mixture.
Add the the raspberries respectively the chocolate.
Pour the raspberry layer onto the crust.
Pour the chocolate layer straightaway onto the raspberry layer. Let it set in the freezer for two hours. No longer, because you don't want the liquid to crystallize.
Put the cake into the fridge during the night to solidify.

Before serving cut along the edge to remove the ring of the spring form.  Decorate with shredded coconut, fresh raspberries and dust slightly with palm sugar.

❤️

If you skip the cocoa butter and the coconut oil the mixture will make for a delicious layered cream dessert or even for an ice cream if you put it into the freezer for a few hours.

There's no limit in combining flavours: vanilla and mango, chocolate and banana, rose and mint.....

 raspberry & chocolate on Instagram

raw pasta sauce: double tomato, caper and basil sauce

double tomato, caper and basil sauce
serves 2

2 fresh and ripe tomatoes
1/2 cup sun-dried tomatoes, soaked
1 tablespoon capers, rinsed and soaked
a few basil leaves
1 tablespoon vinegar
1 tablespoon oil
salt and freshly ground black pepper
grated parmesan

While cooking the pasta, chop the tomatoes and the basil. Mix the ingredients in a bowl. Toss through 200g hot pasta, sprinkle with parmesan, pepper and salt.

Hope you'll feel inspired by our delicious lunch today!

Booja-Booja

Completely guilt free, high pleasure discovery of the month!! Booja Booja truffles. As always I was tricked into buying a few samples BECAUSE THEY LOOK CUTE! Note: investing in packaging design is never in vain.

Our personal favourite is the champagne truffle. They make for a great gift, if you don't eat them before you can give them away. Your willpower will be tested to the limit.