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Rasperry and Almond Cake – Yummy Raw food dessert

Cook Time15 minutes
Total Time15 minutes
Servings: 4 servings
Author: Lisa & Erik

Ingredients

  • 50 gr Dates
  • 50 gr Sunflower seeds
  • 50 gr Oatmeals
  • Water
  • 2 tbls Cacao
  • 100 Almond flour
  • 2 tbls Coconut oil
  • 50 gr Almond flour
  • ½ Banana
  • 1 dl Raspberries

Instructions

  • Start mixing the oatmeals and the sunflower seeds to get a flour. Mix in the dates and add water until you have a nice thick stable texture.
  • Get a new bowl and mix almond flour with cacao, then ad the coconut oil to get a buttery texture. Take a new bowl and mix the banana with the rapsberries and add almond flour.
  • Get a small tray/plate that you can put in the freezer, ad a layer of baking sheet. Begin by spreading the first layer and turn it into a square. Add the Second layer gently and finish of with the topping. Put it into the freezer for minimum 30 minutes to get a nice firm cake. Take it out and split it into small pieces.
  • Enjoy it with a smile because this raw food dessert is both delicious and freaking good for ya!

Notes

Contains additional amounts of: Fibers: 9,5 g, Vitamin K 9.
Diet: Vegetarian, vegan, raw, paleo
Free from: Sugar, wheat, diary products, gluten.