Desserts

Rasperry cashew cake (love cake)

Name: Rasperry cashew cake (love cake)
Prep time: 30 min
Total time: 340 min
Yield: 12-15 pieces (baking dish: 24-26 cm)
Ingredients: 350 g Rapunzel dates pitted Deglet Nour; 250 g Rapunzel hazelnuts roasted, ground; 50 g oats, small leaf; 2 tsp Rapunzel coconut oil native

Justina und Livi

340 Min.

12-15 pieces (baking dish: 24-26 cm)

Vegan

Info

Perptime 30 Min.
Cooltime 180 Min.
Soaktime 130 Min.

Ingredients

Portions

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Cashew kernels HIH

Dates pitted Deglet Nour HIH

Hazelnuts roasted, ground

Coconut oil virgin HIH

Bourbon vanilla powder HIH

Maple syrup grade A