HIGHVIBE Raspberry Cake
- 15
Today we wanna share with you one of our all-time favorite raw cake recipes. It’s a no-bake, plant-based, raspberry cake. Who said healthy desserts need to be boring?
𝗖𝗿𝘂𝘀𝘁
2 cup raw almonds
1 cup oats
Pinch salt
1 1/2 cups dates (soaked in water for at least 30 minutes)
For the crust, mix the almonds, oats, and salt in a food processor until everything is well mixed. Add the dates and work until a dough is formed. Press the dough evenly into the cake tin and place it in the freezer.
𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗟𝗮𝘆𝗲𝗿
1/2 cup Raw cacao powder
1/2 cup Coconut milk
1/4 cup Coconut Oil
1/4 cup Coconut nectar
2 TBSP HIGHVIBE Mushroom powder
1 tbsp vanilla extract
Blend all ingredients and pour over the crust. Place in the freezer.
𝗙𝗿𝘂𝗶𝘁 𝗹𝗮𝘆𝗲𝗿
2 1/2 cup raw cashews (soaked for 2-4 hours)
3/4 cup maple syrup
2 cups raspberries
Pinch of salt
7 TBS Lemon juice
1 cup coconut oil
2 TBS lecithin
————
1 cup raspberries (don’t add to the blender, set aside for later)
Blend all ingredients besides the coconut oil, and the lecithin. Make sure to blend it well so that the filling is smooth. Then add the coconut oil and the lecithin and mix it in. Before pouring the creamy mixture into the cake add a layer of whole raspberries on top of the chocolate layer. Now pour the filling on top and let it cool and harden for at least 5 hours in the fridge. If time is short, you can put the cake in the freezer. As soon as the cake is firm it's ready to enjoy.
Enjoy fam, and don't forget to tag us when you post your cake!
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𝗖𝗿𝘂𝘀𝘁
2 cup raw almonds
1 cup oats
Pinch salt
1 1/2 cups dates (soaked in water for at least 30 minutes)
For the crust, mix the almonds, oats, and salt in a food processor until everything is well mixed. Add the dates and work until a dough is formed. Press the dough evenly into the cake tin and place it in the freezer.
𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗟𝗮𝘆𝗲𝗿
1/2 cup Raw cacao powder
1/2 cup Coconut milk
1/4 cup Coconut Oil
1/4 cup Coconut nectar
2 TBSP HIGHVIBE Mushroom powder
1 tbsp vanilla extract
Blend all ingredients and pour over the crust. Place in the freezer.
𝗙𝗿𝘂𝗶𝘁 𝗹𝗮𝘆𝗲𝗿
2 1/2 cup raw cashews (soaked for 2-4 hours)
3/4 cup maple syrup
2 cups raspberries
Pinch of salt
7 TBS Lemon juice
1 cup coconut oil
2 TBS lecithin
————
1 cup raspberries (don’t add to the blender, set aside for later)
Blend all ingredients besides the coconut oil, and the lecithin. Make sure to blend it well so that the filling is smooth. Then add the coconut oil and the lecithin and mix it in. Before pouring the creamy mixture into the cake add a layer of whole raspberries on top of the chocolate layer. Now pour the filling on top and let it cool and harden for at least 5 hours in the fridge. If time is short, you can put the cake in the freezer. As soon as the cake is firm it's ready to enjoy.
Enjoy fam, and don't forget to tag us when you post your cake!
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