This is a delicious vegan cake that goes well with seasonal fruits like raspberries and pistachios.
Did someone say vegan cake? There are few desserts more refreshing and suitable for summer celebrations. Or just like that. The cake does not contain flour, eggs or sugar, so it is also suitable for people with allergies. Instead, he swears by flavors nuts, which are rich in vitamins and minerals, as well as coconut oil, chia seeds and raspberries. The cake is extremely easy to prepare and does not require baking.
Vegan cake with pistachios and raspberries
Ingredients
- cup cashews
- 1/2 cup shelled pistachios
- a cup of pitted dates
- 2 tablespoons of coconut oil
- 1/4 cup coconut flakes
- a cup of raspberries
- 2 spoons of honey
- 2 tablespoons of chia seeds
Directions
- Soak cashews, dates and pistachios in water for a few hours before use to soften them.
- Then drain them and blend them into a compact mixture. Don't mix for too long so they don't turn into butter.
- Add the drained dates, coconut oil and coconut flakes to the blender and blend into the mixture.
- Line a round mold with baking paper, then press the resulting mixture into it and flatten the surface to create a base. Place in the refrigerator.
- Mix the chia seeds and honey and let it sit for about 10 minutes.
- Take the base out of the fridge and spread the mixture of honey and chia seeds on it, and finally raspberries. Return the cake to the refrigerator and leave it in the cold for at least two hours. Best overnight.
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