Raw Raspberry Cream Cake

Serves 8-10



2 1/2 cup of walnuts
1/2 cup of shredded coconut
1 1/2 cup of dates
1/3 cup of raw cacao powder


2 cups of fresh raspberries
3 cups of soaked cashews
3/4 cup of coconut oil
1 tsp vanilla
1 cup of maple syrup
(1 cup of raspberries for decoration)


For the crust, process all ingredients in the food processor and then press the mixture to the bottom of the baking pan. Next, rinse the cashews and place them with all other ingredients for the white filling in the blender and blend until smooth.
Pour the raspberry cream filling on top of the crust. Next, decorate with fresh raspberries and freeze the cake for at least 4 hours before serving. Prior to serving, remove cake and run a knife between the sides of the pan and cake to remove the side of the pan. Carefully transfer the cake from bottom of the pan to a cake plate if desired. Serve immediately and store leftovers in the freezer. Enjoy.

13 thoughts on “Raw Raspberry Cream Cake

  1. This looks wonderful! And, lucky me, I happen to have all the ingredients on hand.
    Why are we soaking and rinsing the cashews? (You can tell I’m not a cook – I should probably know that.)

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