This cake base is made in a few minutes only. I like to chill the base in the fridge for an hour or so before using, but this is not necessary. Any topping goes, here I have made one with cream cheese and vanilla. Don’t forget to strain the sauce as it comes out much nicer without the seeds.
I have created the base to be able to serve it dairy free, low fodmap, vegan and raw as well as gluten free of course. The rest depends on what sauce and topping you choose. For a more interesting look, I would sprinkle some freeze dried strawberry powder on top, but, at the time of the photo shoot, I didn’t have access to any.
100 ml desiccated (dried and grated) coconut
2 tbsp cacao nibs
1 tbsp almond butter
1,5 tbsp melted cacao butter
1 tbsp rice syrup
50 ml fresh raspberries
Dash of salt
2 tbsp crème fraiche,
100 g Philadelphia cream cheese
½ tsp vanilla extract
250 g frozen raspberries cooked with
25 ml water
1 tbsp icing/powdered sugar
Some extra raspberries for decoration
1. Mix the base ingredients with a fork. Press into 4 ring moulds. Add some topping and refrigerate.
2. Combine the ingredients for the topping. Pipe onto the cake base. Refrigerate.
3. Simmer the raspberries with the sugar and water over low heat. Add more water if needed. When slightly thickened, strain and cool.