Raspberries are a delicate and fragrant fruit that contain 50 times more antioxidants than strawberries, 3 times more than kiwis and 10 times more than tomatoes. Raspberries have anticarcinogenic and antimicrobial properties, and they are as a source of vitamin C, magnesium, calcium and vitamin A.
For the base:
• 250 g mixture of walnuts and almonds pre-hydrated for hours
• 100 g mix of figs and dates
• Dash of salt
For the filling:
• 350 grams of cashews pre-hydrated for 4 hours in spring water
• 200 g coconut oil melted in a hot water bath
• 25 g cocoa (2 tablespoons)
• 100 ml orange juice (the juice of one orange)
• 150 g honey
• 1 teaspoon soy sauce (or a pinch of salt)
For the topping:
• 2 tablespoons melted butter flavored with coconut melted in a hot bath
• 1 teaspoon cocoa
• 1 pinch of salt
400 g fresh raspberries
Throw the nuts into food processor fitted with an “S” blade and crush them; then add the rest of the ingredients and blend until the mixture becomes sticky and easy to mold. Line a tray with removable bottom with baking paper and then press down the batter with your fingers onto the bottom of the tray. Set it aside until you are done preparing the cream.
Throw the cashew nuts into the same food processor and crush them until they are well chopped. Add the remaining ingredients and run the machine until the cream becomes smooth. Smooth a layer of raspberries over the base and then pour the cream over the raspberries. Store the cake it in the freezer for 3 hours. When it is fully hardened, mix the ingredients for the topping and add them onto the cake.
Garnish with fresh raspberries and enjoy.