Weekend Inspiration for Raw Pistachio and Raspberry Cake

admin 12 June 2025 Tips

Ingredients for the base:

  • 1/2 cup unsalted pistachios
  • 1/2 cup shredded coconut
  • 6 fresh dates
  • 1 tablespoon coconut oil
  • a pinch of salt

Ingredients for the base cream:

  • 1 cup soaked cashews
  • 250 ml coconut milk
  • 1/3 cup agave syrup
  • 1/3 cup melted coconut oil

Ingredients for the raspberry cream:

  • 1 cup frozen raspberries
  • 1 tablespoon lemon juice

Ingredients for the chocolate cream:

  • 2 tablespoons cocoa powder
  • 1 tablespoon plant-based milk
  • a few frozen raspberries

Ingredients for the vanilla cream:

  • vanilla extract

Combine all the ingredients for the base. Line a cake tin with baking paper, transfer the mixture into the tin, spread evenly, and place in the fridge. Blend all the ingredients for the base cream until smooth, then divide the cream into three parts.

In a blender, add 1/3 of the prepared cream, raspberries, and lemon juice, and blend until smooth. Pour over the base, smooth it out, and return to the fridge.

For the chocolate layer, place the second third of the base cream in a blender, add cocoa, plant-based milk, and raspberries, and blend. Pour over the raspberry layer.

Blend the final third of the base cream with vanilla extract. Pour over the chocolate layer and place in the freezer for 3 hours.

Enjoy!