Raspberry cake

 

Base:
1 1/2 cups any favorable nuts
1/2 cup dates
syrup

Cream:
1 cup soaked cashews
200g fresh or frozen raspberries
1 banana
1/2 cup coconut oil
(sweetener)


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Blend nuts and dates and add some syrup such as agave or yacón to make it stick together if it doesn’t already do so. Press into your chosen cake tin.
For cream blend cashews with fresh raspberries or with water if using frozen ones. Then add the berries and a banana, some spices and the sweetener if so desired. When a creamy consistency has been reached, add melted coconut oil (in a hot water bowl) and blend once again. Pour onto the base in the cake tin and put to the fridge for at least 30 minutes (until the cream has become silken).

 

The cake on the photo was clearly not frozen enough, but as it was a cooking class that we made it in, time was pressing on.

 

Chocolate ice cream

 

1 banana
1 tsp cocoa powder
sweetener if needed

Slice and freeze the banana from 3 hours to overnight to have them frozen enough. Blend the bananas and add cocoa powder and sweetener if so desired. Serve with a cake or eat directly.

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