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Freezeer stash time! It's always important to us to have treats prepped and ready for whenever the mood strikes, and these raw cakes are perfect. Made with a blend of cashews, almond flour, coconut yogurt and medjool dates, this is the ultimate vegan dessert. The raspberries add a pop of flavor and color; you can make this any time of year by using frozen berries!
For the Base
- 1 1/ 2 cups almond meal
- 1/ 4 cup cacao powder
- 3/ 4 cup pitted medjool dates
- 3 tablespoons coconut oil
For the Filling
- 2 cups cashews, soaked in water for 4-5 hours and rinsed
- 1/ 2 cup coconut milk
- 1/ 2 cup coconut yogurt
- 1 1/ 2 cup frozen raspberries
- 2 tablespoons maple syrup
To Make the Base
Grease and line a 8 inch square cake tin.
Add all the base ingredients to a food processor and pulse until you have a sticky dough. Press base into lined pan, set aside.
To Make the Filling
Drain cashews, then place in blender with remaining filling ingredients (except ½ cup of raspberries for decorating). Blend on high until silky smooth, then pour over base. Add raspberries, gently pushing them down into filling and leaving some on top.
Place into freezer overnight and take out 10 mins before serving. Enjoy!