Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Summery raspberry cake
20 m active | 12 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 539
  • Fat about 39g
  • Carbohydrates about 38g
  • Protein about 4g
This is needed
This is needed for 8 piece
Base
  • 200 g coconut flakes
  • 180 g dates, pitted
  • 5 tbsp coconut oil
  • 1 tbsp maple syrup
  • 1 pinch salt
Filling
  • 100 g vegan, white chocolate, broken into pieces
  • 1 tin coconut milk (approx. 400 ml), refrigerated overnight
  • 1 dl almond drink
  • 2 tbsp coconut oil
  • 10 g agar-agar (morga)
  • 80 g coconut palm sugar
  • 1 tsp vanilla paste
Berries
  • 250 g raspberries
Tools
  • One springform pan (approx. 24 cm in diameter), lined with cling film.
View these products
And that's how it's done
And that's how it's done
Base
Place all of the ingredients in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.
Filling
Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.
Berries
Decorate the cake with the raspberries prior to serving.