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5 from 2 votes
No Bake Raspberry Cake (Oil Free)
Paruošimo laikas
20 mins
 
Ingredientai
Base
  • 2/3 cup (70 g) almonds
  • 54 g (4 big) fresh dates (I used DATULĖS.LT)
Mixture
  • 1 cup (125 g) cashews, soaked overnight and drained
  • 1/3 cup (60 g) coconut milk (creamy part from can)*
  • 2/3 cup (90 g) fresh raspberries
  • 1/2 lemon juice
  • 3 tbsp agave syrup
  • 1/2 tsp vanilla extract
  • 3/4 tbsp (4 g) agar agar
  • salt
Decoration
  • 50 g black chocolate
  • fresh berries
Gaminimas
Base
  1. In a food processor, add almonds and dates. Blend nuts until coarsely crushed and the mixture will be sticky.

  2. Add the crust mixture into a round cake pan (12 cm) with parchment paper and slightly press with fingers to even.

Mixture
  1. In a food processor, add cashews, agave syrup, lemon juice, vanilla extract, salt and blend until creamy and smooth. Add raspberries, blend until smooth.

  2. In a small saucepan, add coconut milk and agar agar. Stir together. Heat to boiling (about 85 C), stirring the agar agar is dissolved about a few minutes.
  3. Add coconut milk into a food processor, blend until smooth. Place the mixture on the base. Keep the cake in the refrigerator for a few hours or overnight.

Decoration
  1. Melt chocolate in the heat-proof bowl or microwave.
  2. Using a spoon or confectionery bag, cover the chocolate over the cake's sides. 
  3. Decorate with berries.

Patarimai

*Chill the can of coconut milk in the fridge overnight until the cream and liquid are separated.