Raw sweets and desserts are good for your health and won't hurt your figure, while raw cakes and pastries can also be delicious and beautiful. For example, you can surprise your family and guests with a raw chocolate raspberry cake that is very easy to make.
It is necessary
- The foundation:
- - banana - 1 pc;
- - almonds - 200 g;
- - coconut oil - 1 tablespoon
- Chocolate layer:
- - banana - 1 pc;
- - unfried carob - 5 tbsp;
- - coconut oil - 3 tablespoons
- Raspberry cream:
- - raspberries (juice) - 50 ml
- - coconut oil - 2 tablespoons
- - banana - 2 pcs.
Instructions
Step 1
As you can see, the number of components is small here. You will need ripe, sweet bananas of regular size. You can use small, sweeter ones, but you will need twice as many of them. It should be especially noted that no sweetener is used in the preparation of the raw chocolate raspberry cake. The sweet taste comes from bananas and sweet raspberry juice.
Step 2
First of all, let's prepare the base for the cake. To do this, grind raw almond kernels with a banana in a meat grinder or food processor, add softened butter and mix thoroughly.
Then we spread the resulting mass into a small form. It is necessary to pre-lay cling film, covering the bottom and sides of the form. Distribute the mass evenly over the bottom and place the mold in the freezer.
Step 3
The base will freeze exactly as long as it takes to prepare the chocolate layer.
Step 4
To make chocolate, we will make banana puree in any way. Add softened butter and unfried to the resulting banana puree
carob.
Here it is necessary to make a reservation: to prepare a raw food cake, you need a raw carob that has only been dried in a natural way. It is slightly lighter than roasted carob, but only when using thermally unprocessed powder can we get a raw food product.
Step 5
Mix the chocolate mass well and put it on the base of the cake. Spread evenly with a spoon or spatula and place in the freezer.
Step 6
Next, you need to beat the banana puree along with soft coconut oil, gradually adding the raspberry juice. Put the resulting cream on top of the chocolate layer, distribute it evenly in the mold and put it in the freezer for 2 - 3 hours.
After the specified period of time, we remove the cake from the mold, transfer it to a dish and decorate as desired.
