Raw Cake – Vegan raw food cake

Ingredients for 1 servings:

• 150 g hazelnuts
• 105 g dates
• 35 g cocoa powder, Fair trade
• 2 tbsp water
• 70 g dates
• 80 ml water
• 70 g cashew nuts
• 1 tsp vanilla essence
• 150 g desiccated coconut
• 2 tsp agar-agar
• 150 g strawberries, raspberries or other berries, fresh or frozen
• 150 ml water, 150 ml – 200 ml
• Possibly coconut blossom sugar, approx. 1-2 tbsp

Instructions

Working time approx. 25 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 25 minutes

Soak the cashews and hazelnuts separately in water for at least 8 hours. Clean, pit, and chop the dates. Trim the fresh fruit. For the base, chop the soaked hazelnuts in a blender, then add the dates, cocoa powder, and water, and blend briefly. Line a cake pan with baking paper. I always use a 15 cm diameter cake pan, but a larger one will work. Spread the mixture from the blender evenly with a fork or spatula and press firmly. For the cream, soak the dates in the water, then blend until creamy. Add the cashews and vanilla, and blend again. Transfer the mixture to a bowl, add the desiccated coconut, and mix well. The cream should be relatively firm. If it isn’t, add a few more desiccated coconut pieces until the cream reaches the desired consistency. Spread the cream evenly over the base with a spatula. For the topping, bring the berries to a boil with approximately 150-200 ml of water and the agar agar, then let it cool briefly. If you prefer a sweeter texture, boil 1-2 tablespoons of coconut blossom sugar with the berries. Then spread the mixture over the cream and refrigerate the cake for about 4 hours. If you’re in a hurry, 1 hour in the freezer will do.