As you might already have noticed, my new obsession is raw cakes. They are just so easy to make! You can make the recipe up as you go and basically nothing can go wrong. If it tastes good while you make it, it can only get better after a bit of rest in the fridge.
This time I wanted to make a cake with a bigger and more crumbly crust and a smaller top layer.
100 g pitted dates
50 g almonds
50 g hazelnuts
1 tsp raw honey or agave nectar for a vegan version
20 g goji berries, chopped
Because the crust should be a bit more crumbly this time, start with the dates. Put them in the food processor and blend until they are a paste. Then add the almonds, hazelnuts and the honey or agave nectar and process until everything starts sticking together but is still a bit coarse. Blend the chopped goji berries in.
Pour everything into a cake ring and squeeze the dough carefully down so the crust will stick together. Don’t press too hard because this cake should have a more crumbly texture!
3 small avocados (I had mini avocados, so you might only need 2 normal sized ones)
5 tbsp raw cacao powder
4 tsp raw honey or agave nectar
2 tsp raw coconut oil
a few goji berries
Blend everything in the food processor until smooth and add a bit of sea salt to take the bitterness out of the cacao powder. It should have a mousse type of texture. Pour everything on top of the crust and spread evenly.
Decorate with goji berries and keep in the fridge until serving. Enjoy!