Hi and happy monday my dear friends! If you still didnt plan your valentinĀ“s day sweet treat, than I have something very special for you guys!
What about a creamy, raw, vegan, refined sugar free and gluten free
Vanilla-Raspberry-Mango Cake with a sweet Chocolate Ganash!
#makeithealthy ValentinĀ“s Day Cake! What do you think 
Recipe:
Base:
- 70 g dates chopped and pitted
- 80 g walnuts or hazelnuts
- Vanilla
- 1 tbsp raw cacao powder
Method:
- Blend until it starts to stick together. Set one part of the base aside if you wish to add a second base layer between the cream fillings.
- Press it down in a small cake mold/tin coated in parchment paper.
- Freeze.
Cream Filling
1 cup cashew nuts
100 g virgin coconut oil
1/2 tsp vanilla
70 g apple syrup or coconut nectar
80 g oat milk or coconut milk
For the pink layer 1 cup raspberries
Mango layer: 1/2 juicy ripe mango
Method:
- Directions: soak the cashew nuts overnight or at least 8 hours.
- Blend all the ingredients except the raspberries and mango in a blender for some minutes until very very smooth.
- Blend some more to be sure it is perfect.
- Pour the cream in 3 bowls.
- Blend the raspberries with one part of the cream in the blender. Blend until smooth.
- Do the same for the mango cream.
- Layer one part of the cream on the base. Freeze until firm and than layer the next upon the first layer. Freeze again and pour on the last cream layer. (If you wish to, you can layer one part of the base, in between the cream layers.
Freeze until firm. (about 3 hours) - For the ganash simply melt 50 g dark vegan chocolate and stir in some tbsp coconut cream. Stir well and pour it over your cake!
- Let the cake defrost 10-20 minutes before eating and enjoying.š
- Storange in the fridge or freezer.
Wish you all a gorgeous and productive new week darlings! I am sure I will have one! And I have many things I want to bake and work on!;)
Love ya!
Niina