Name: Raspberry cake with red beets
Prep time: 260 min
Total time: 260 min
Yield: 1
Ingredients: 20 g Dates (pitted); 20 g Walnuts; 1⁄4 Tbsp Water; 25 g Cashew nuts; to taste Shredded Coconut; 10 g Honey; 15 g Coconut oil (melted); 1⁄4 Tbsp Lemon juice; 25 g Raspberries; 0 tsp Vanilla powder; 25 g Cooked red beets

Nuts

Fruit

Citrus

Marinka Bil

Food processor

Cake mold (20cm)

Snack

Paleo

Vegetarian

Sirtfood

For the base:

For the filling:

Raspberry cake with red beets

Combine the ingredients for the base in a food processor and grind into a sticky mass.

Divide this mass over the bottom of a round or square cake pan, press firmly.

Now make the filling. Finely grind the cashew nuts in a food processor or blender and then add raspberries, beetroot, honey, lemon juice and vanilla powder.

Grind until smooth and finally add the coconut oil. Continue to grind until the coconut oil is completely absorbed in the mixture. Pour this mixture on the cake base and smooth it out  with a spoon or spatula.

Put the cake in the fridge for at least 4 hours to set and garnish with some shredded coconut.

Raspberry cake with red beets

Raspberry cake with red beets

Macros(per serving)

Macros(per serving)

Ingredients

Instructions

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