Raw cakes are awesome. Full stop. Most of them are even beautiful. Sometimes its difficult to make the raw cake and expect the perfect easy-to-eat texture. But with this one, I nailed it! I think this Raw Raspberry Cheesecake not only tastes delicious, looks dreamy but also its so suitable for birthday, that nobody will be upset to have a healthy option for their birthdays! So Raw Birthday it is! 🙂 And the best bit about this cake – we were able to eat them with hands!
Raw Raspberry Cheesecake
- 1/2 cup almonds
- 1/2 cup dates
- 1/4 tsp sea salt
- 1 1/2 cup cashews (soaked for at least an hour)
- juice of 2 lemons
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1/3 cup melted honey
- 1 cup raspberries
- Blend almonds with dates and salt. Blend, until the mixture sticks together.
- Press the crust into the cake tin. Make sure you press more at the sides.
- Process all the filling ingredients except raspberries until very smooth, cheesy texture.
- Pour 2/3 of the the filling on top of the crust. Now add raspberries to the remaining filling and blend them until smooth.
- Carefully add the raspberry filling on top of the cashew filling.
- Place the cake to the freezer for an hour.
- Cut the cake and eat it 30 mins after you take out it from the freezer – it has an amazing texture to be even eaten with your hands!
If there are any leftovers (we finished it in less than 10mins!), keep them in the fridge 🙂
You can make this cheesecake with a variety of different flavours (strawberries, blueberries, mango, banana) – whatever you fancy! And can even make more layers! The perfect treat for any occasion!
I am a sucker for easy raw recipes. So when I find one, I have to make it! This one was made literally in five minutes (friends were coming over and I just wanted to have something for them to try!). So just make sure you have all the ingredients – and start making this rawsome Chocolate Pudding Pie!
Raw Chocolate Pudding Pie
- 1 1/2 cup walnuts
- 2 tbsp coconut oil (melted)
- 1/4 tsp sea salt
- 1 large ripe avocado
- 3 large ripe bananas
- 1/4 cup cacao powder
- 3 tbsp coconut oil
- Process the walnuts until they start releasing the oil. Add salt and coconut oil and pulse them until mixed.
- Press the crust into the cake tin.
- Cut avocado and bananas and blend together with other ingredients. Blend it until its all mixed and has smooth texture.
- Pour the pudding over crust and place the cake to the fridge for at least half an hour. (You can also put in the freezer to have even harder texture)
- Sprinkle some shredded coconut (or coconut flour) – just because coconut is awesome!
And now eat it. And enjoy it. And then make another one, because its so good! 🙂
This is the recipe of the cake I made nearly a year a go. My first Raw Cake. It looks very luxurious, but is so simple to do! If you like chocolate (and I mean rich, dark chocolate) then this is for you! I find it slightly too rich for me, so I add less cacao when in the original recipe (the original one is by Ani Phyo). Just simply play with flavours… And if you end up making too much of the icing – don’t worry, use it as healthy alternative for chocolate spread, children adores it! My little boy uses it as a dipping for strawberries, and I just eat spoonfuls of it. So here you go…
Raspberry Ganache Fudge Cake
- 3 cups dry walnuts
- 1/2 cup unsweetened cacao powder
- 1⁄4 teaspoon sea salt
- 1 cup pitted Medjool dates
- 2⁄3 cup semi-soft pitted Medjool dates
- 1⁄2 cup agave syrup
- 1 cup ripe avocado flesh (from about 1 medium avocado)
- 2⁄3 cup cacao powder
- To make the cake, combine the walnuts, cacao powder and salt in the food processor and pulse until coarsely mixed. Avoid overprocessing. Add the dates and pulse until mixed well. Shape into two stackable cakes of desired shape and set aside.
- To make the frosting, combine the dates and agave syrup in the food processor and process until smooth. Add the avocado and process until smooth. Add the cacao powder and process until smooth.
- To serve, frost the top of one of the cakes with half the frosting and top with the raspberries. Stack the second cake on top and frost the top and side. Serve immediately, or place in the refrigerator for a couple hours to firm up.
The cake on its own will keep in the fridge for many weeks. The frosting will keep separately in the fridge for 1 week. The assembled cake with raspberries will keep in the fridge for up to 3 days.
I won’t pretend, that I come up with my raw pie and cake recipes all by myself – most of them are inspired by other ‘raw-tarians’ and the recipes they post on their blogs and websites. However, most of the time I alter them, depending on what ingredients I have at home or what is easier for me to get.
The reason I decided to make this raw carrot cake was that I had a lot of walnuts at home (good deal in local nut shop)… You can find the original recipe here. The actual cake is pretty much the same, however, I changed the icing a lot due to not having any cashews at home (in fact, I changed it completely to different icing). So anyway, give this a go. It tastes… different! But good different 🙂 The carrots gives the freshness and the coconut icing is just perfect.
Raw Carrot Cake with Coconut Icing
- 1 cup carrots (roughly chopped)
- 2 cups walnuts
- 1 cup raisins (I used big ones)
- 1/2 cup dried shredded coconut
- 1 tablespoon sunflower seeds
- 1/8 cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 tablespoon water
- 2 cups dried shredded coconut
- 1/2 cup tahini (sesame seed butter)
- 1/4 cup honey
- 1/2 cup coconut oil (liquid)
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
1. Place carrots in food processor. Process them very briefly – just to reduce them to littler chunks – about the size of pieces of popped popcorn. Leave carrots in food processor.
2. Now add all cake ingredients into food processor. Process briefly and slowly, stopping to monitor the process. You want to get the texture seen in the above pictures – you want to be able to see small chunks of carrots, walnuts, etc. Do not over-process!
3. Press cake down into a cake pan or square baking dish. Alternatively, you can shape the raw carrot cake mixture into a “cake” shape on a plate using your hands.
4. Blend all the icing ingredients until smooth – pour over the cake base.
5. Place the cake in the fridge for couple hours until the icing hardens.
The cake is finished. It really takes only 10 minutes to make it – way better than any of these baking required cakes, right? 🙂
Another amazingly delicious RAW pie – and this one is so amazing and packed with so many nutritious ingredients, that I would say you can have it for breakfast! And I had it as a special Sunday afternoon treat together with a cup of Aurile Vanilla Metabolism Cappuccino (yes, burning calories while eating them!)
But let’s get down to the recipe (which is the altered version of The Rawtarian recipe book):
1 cup cashews
1 cup dried, unsweetened coconut
1/2 cup dates
1/4 teaspoon sea salt
2 medium bananas
3/4 cup cashews
1/4 cup honey
1/4 cup lemon juice
1/3 cup coconut oil
1 teaspoon vanilla
1/8 teaspoon sea salt
1. Place all crust ingredients in the food processor. Process until the mixture sticks together and the dates are well processed. Dump crust mixture into your pie crust/glass dish. Press the crust down firmly in your dish with your hands. (Crust is now done.)
2. Add all banana filling ingredients to your blender. Blend until creamy and smooth. Pour banana cream filling onto the crust. Smooth out with the back of a spoon.
3. Cover and throw in freezer. Ideally should be frozen overnight to firm up so that it can be sliced perfectly. This raw banana cream pie recipe should always be kept in the freezer. (It’ll get soggy if in the fridge.) You can also make it as little cupcakes and add them to silicone cupcake forms. I have decorated mine with shredded coconut and blueberries, but you can choose yourself, what tastes best with bananas!
I won’t say ‘Enjoy It’, as I know you will 😉