Fresh and Summery

One of the problems with Raw cakes I have – they tend to be a little bit too sweet. It goes very well in the evening with the cup of fresh mint tea or as a breakfast with your morning coffee, but then it comes to such a hot weather as today, you want something fruity, fresh and… summery 😉

So this RAW SUMMER FRUIT CAKE is perfect solution for your summer treat – it looked amazing and tasted so delicious – perfect for Baby Shower Occasion, which it was made for!

Screen Shot 2014-07-19 at 21.39.45

 

INGREDIENTS:

for crust

  • 6 medjool dates
  • 1 cup raw unsweetened coconut
  • 1 cup raw walnuts
  • pinch of sea salt
  • 2 teaspoons of vanilla

for cream filling

  • 1.5 cups of raw cashews (better soaked for 2 hours, but good without soaking too)
  • 8 medjool dates
  • 1 cup of freshly juiced orange juice (about 2-3 oranges juiced)
  • pinch of sea salt

extra layers

  • sliced strawberries to layer the bottom of the pie crust
  • other berries for decorating

METHOD:

  1. Blend the crust ingredients until it sticks together (best to use ‘S’ shaped blender or food processor). Press into the pan, more at the sides of it (to form a little basket).
  2. Make the layer of sliced strawberries.
  3. Blend all the cream ingredients, add a little bit of water if its too thick (especially if you didn’t soak the cashews before hand). Pour or spread (depending on the consistency) on top of strawberries.
  4. Decorate with other berries (I used blackberries, raspberries and strawberries and sprinkled some coconut and honey crumble mixture – leftover from other cake – on top).

It went really well with a Pimms cocktails today (not that I recommended or encourage anyone to drink alcohol!! 😛 )

By the way – kids love it!! Especially mine 😀