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Ingredients
Calculate CostFor the base:
Medjool dates (pitted)
200 g
Shredded Coconut
150 g
Cocoa powder
20 g
Water
2 Tbsp
For the filling:
Cashew nuts
300 g
Raspberries
250 g
Coconut butter
100 g
Honey
80 g
Vanilla powder
1⁄2 tsp
Coconut oil
80 g
For the swirl:
Coconuts cream
100 ml
Honey
1 Tbsp
Instructions
Difficulty
Normal
Prep time
4 hr 20 min
1
Combine the ingredients for the base in a food processor and grind to a crumbly mass. Spread this mass firmly on the bottom of a springform tin.
2
For the filling, finely grind the cashew nuts in a food processor or blender and add the remaining ingredients, except the coconut oil.
3
Blend into a smooth and even batter.
4
Now add the coconut oil to the raspberry batter and blend everything until the oil is completely absorbed.
5
Pour the mixture on the cake base.
6
Stir the honey into the coconut cream and pour this mixture on the cake. Use a knife or wooden skewer to make a marbled pattern.
7
Let the cake set in the fridge for at least 4 hours.
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Details
Allergens
Nuts, Fruit, Chocolate
Diet
Paleo, Vegetarian, Sirtfood
Course
Snack
Cooking equipment
Food processor
Contributor
Marinka Bil
1318 Recipes
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