RAW RASBERRY NUTCAKE

A delicious dessert without sugar, flour and diary. Don’t bake, freeze it!

Meet Daria Zakharova and her raspberry cake. Dasha and her familie – a husband and a dauther Yarolika are vegeterian. She got a degree in Food and Process Engineering and uses her knowledge and talent for creating beautiful, tasty and healthy dishes. I am delighted with her pies and sorbet, I’m sure you’ll be become her fan too.

RAW RASBERRY NUTCAKE

Ingredients:

Crust

  • 250g of dates
  • 20g cocoa powder
  • 50 g hazelnut paste
  • 10 g bird cherry flour
  • 100 g flax flour
  • 50 g hazelnuts

Filling

  • 300 g cashew
  • 350g raspberries
  • 80 g cocoa butter
  • 180 g date syrup

STEP 1
Clean dates from pits, wash. Beat them in a blender, add hazelnut paste, cocoa powder, bird cherry flour. Beat again and then add the hazelnuts. It needs to be chopped only a little. Your crust should be crunchy.
Put the mass into a bowl, add flax flour, mix. The mass should be thick and malleable. Put the dough into the mold and place in the freezer.

STEP 2
For the filling rinse cashew and soak it overnight. Then drain the water and beat nuts with 200 grams of raspberries (the remaining berries are for decorating), date syrup and melted in a water bath cocoa butter. Done!

STEP 3
Remove the crust from the freezer. Spread 100 g raspberries on its. Then put the filling. You can decorate your cake immediately or cooled it in the freezer and decorate with fresh berries before serving.

You can keep the cake in the freezer for a long time. It needs one or two for unfreezing.

Photo: Daria Zakharova

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