• Cushla Holdaway

Raw Raspberry Cake

A delicious healthier treat, perfect for summer entertaining!

Base:

In a powerful food processor, combine 1 cup almonds, 1 cup Medjool dates (or 1 cup dried dates, soaked), 1 tsp. cinnamon and a pinch of salt. Press this mixture into a 20 cm spring form cake tin lined with baking paper.


Raspberry filling:

Melt 2/3 cup coconut cream with 2/3 cup honey over low heat. Combine this in a food processor with 2 cups cashews that have soaked in water overnight, the juice of one large lemon, and 1 tsp. vanilla essence until it is a creamy consistency. Pour half of this mixture over the base. To the remaining cream mixture in the food processor, add 2 cups of thawed raspberries and the juice of one lime, blend until well combined. Carefully layer the raspberry mixture on top of the mixture already on the base. Smooth the top with a spatula and sprinkle over a handful of Goji berries and place in the freezer for at least 6 hours.


Serve cake with fresh summer berries and a dollop of tart Greek yoghurt.


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Education & Professional Groups

Bachelor of Science in Human Nutrition

Master of Dietetics

Accredited ISAK level 1

Member of Dietitians NZ

Associate member of Sports Dietitians Australia

© Last updated 2020 by Cushla Holdaway.