Raw raspberry cake with cocoa-cashew base (no baking required)
Unusual, unbaked, unbelievably delicious: the base of this raspberry cheesecake is made from dates, cashews and cocoa. You simply have to try it!
- Base: Cut the dates open and remove the stones. Place the pitted dates and the rest of the ingredients in a food processor and process until well combined. Line the base of a rectangular cake tin (approximately 18 x 18 cm) with baking paper. Spread the date mixture evenly in the tin and press down well. Place the cake tin in the refrigerator.
- Raspberry cream: Pour all the ingredients into a blender and blend thoroughly until the raspberry mixture has a light and airy consistency. Add Hermesetas to taste. Spread the raspberry mixture over the date mixture, smoothing with a spatula. Place the cake tin in the refrigerator again for a minimum of 4 hours.
- Decoration: Remove the cake from the tin and tidy the edges. Melt the dark chocolate and decorate the cake with a nice chocolate pattern.
Raw cashew nuts (soaked in water overnight)
Juice of one lemon
Dark chocolate, 70 %