Super delicious summer cake with a lot of good nutritional values.
For the base you need:
50g coconut flakes 150g ground almonds 150g dried fruits of your choice 2 tbsp coconut oil 3-4 tbsp agave syrup (or other liquid sweetener) 1 pinch of salt For the topping you need:
150g cashew nuts soaked for about ½h in water 100g frozen raspberries 3 tbsp agave syrup 50ml water or almond milk optional: ¼ TL Vanilla
Mix all ingredients in a food processor and slowly add almond milk until the mixture holds together. Line the springform pan with cling film and press the mixture into a cake base. For the topping, first mix the cashews with the water to a fine cream (using a blender). Add the other ingredients, puree and spread on the cake base. Let it rest for at least 2 hours in the freezer. Decorate with your favourite fruits. Before serving, let it defrost for about 30min at room temperature and enjoy!
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