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Raw Cake

Raw Cake

Life has gotten a little busy of late. Dave and I sold our tiny apartment and we moved out this week. We haven't found our home yet so we are staying with my mum and dad till we find the perfect fit. Moving has meant a lot of cleaning, culling and packing. It is not an easy task to fit your life into boxes. I will be honest and admit to a couple of teary phone calls to my sister expressing my defeat, in my exhaustion I was convinced that the process would never end and that an alien life form must be multiplying our possessions while we slept because no matter how much I packed the finish line would just not appear! Thankfully, with some encourage from my sister and some help from mum, I managed to get it all under control and on the moving truck.

I'm excited to share this recipe because it's a goodie. I made this raw cake for my sisters' birthday last month. The kick of ginger with the creamy cashew raspberry filling is delightful...healthy and delicious, just the way I like it! You can do what we did and slice the leftover cake up and freeze them to enjoy later on.

Raw Cake:
400g raw cashews (soaked in water for 4 hours or overnight)
1tbsp grated ginger
1 punnet fresh raspberries
1/4C pomegranate (extra to decorate)
1 lime (juiced)

1C raw almonds
1 1/2 dates (seeds removed)
1tbsp coconut oil
2 tbsp raw cocoa
100g roughly chopped dark chocolate
Handful of almonds roughly chopped

Line your removable base cake tin with baking paper.
Add your almonds, dates, coconut oil and cocoa power to a processor and blend. Remove mix into a large bowl and add the chopped chocolate and nuts. Using your hands knead them so they are dispersed evenly throughout your mixture.
Pour the mixture into the lined cake tin and flatten using the back of a spoon, making sure it is even and flat. Place this in the freezer to set.
Process the soaked cashews, ginger, lime juice and raspberries in a food processor until smooth. With a spoon, fold in the pomegranates. Pour mixture onto the base in the cake tin. Place cake in the freezer for an hour or 2 then transfer to the fridge. Before serving remove tin and decorate with pomegranates.


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