So did I get your attention?
After the last raw cerry cake that I made, there were a lot of positive feedback and one request, a request to make a lemon raw cake. So there it is.
To be honest, I wasn’t very sure, because it was simple improvisation, but it turned out pretty dasty.
There you go, the ingredients:
For the base:
- 1 and 1/2 cup raw cashew;
- 1 and 1/2 cup boneless dates;
- 2-3 tbsp coconut;
- 1 cup raw cashew;
- 1 cup raw almonds;
- 2-3 tbps sweetener – honey, agave syrup;
- 1/2 cup lime juice;
- zest of 2-3 limes;
- 1/2 cup coconut butter;
- 2 tbsp coconut;
- 5 tbsp almond milk;
- 2 packages vanilla sugar;
Base: Add the cashew, dates and the coconut into a blender and grind to coarse crumbs. Once it’s ready, pour it into a cake form, sprinkle with unsweetened cocoa.Using your hands, form the bottom layer and put into the fridge to cool for 30min.
Lemon layer: Add all ingredients into the blender and grid until you have homogeneous mixture.
If it’s too dense, add some more almond milk or lemon juice /the one you prefer/.
If it’s too liquid, then add more ot the coconut /2-3 tbps./
Once you’re ready, pout the lemon mixture onto the base and add into the fridge for minimum 3-4 hours to cool.
Bon apetit and until the next time!