Raw raspberry cake

Weekends are normally perfect for socialising with friends and family.
Where I am from we often offer our guest something to drink and eat when they are visiting. It can be cookies, cakes or biscuits with a coffee or a cup of tea. Being polite to your guest while still maintaining your healthy lifestyle can tricky, until now! There are so many yummy raw cakes recipes these days. This simple recipe is a no-bake one that last in the freezer for a few days.


  • 60 g nuts (ex. Walnuts or almonds)
  • 40 g dates
  • 1 tsp of cacao powder
  • 180 g of avocado
  • ¾ cups of raspberries
  • 1 tsp of vanilla extract
  • 2-3 tsp of coconut nectar (or sweeter of choice)
  • 40g coconut oil
  • 1 pinch of salt

Start by blending dates, nuts and cacao powder together until an almost smooth paste. Use a small tin and evenly spread it out until it covers the whole bottom. Put in the freezer while you are preparing the rest. Melt the coconut oil and put to the side to cool down. Blend together the avocado, raspberries, vanilla, coconut nectar and salt to a smooth consistence. Add the oil and keep blending. Take out your tray from the freezer and pour the mixture over the base. Cover it and let it all set in the freezer for minimum of 2hr.
Let it stay outside the freezer for 20-30 min before serving it. Enjoy the cake with fresh raspberries and drizzled coconut nectar on top!

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