Hi everyone! Hope you’re all doing well despite Covid-19 and its implications:) Here in Oslo it’s starting to look and feel like summer is on its way, and therefore, I made my beautiful and delicious Raw Raspberry Pistachio Cake the other week and posted on Instagram. After so many nice requests from you guys to share the recipe, I decided to make this post;-)
Not only is this cake rather yummy and healthy – it also features the two favourite colours of mine from when I was little – pink and green. I still love green and red though, and the combination of them is simply marvellous. The bright green pistachio crust matches the pistachios on top, and the bright pink raspberry cream layer in the middle stars as a striking contrast to the green. I also added a little white chocolate on top, but that’s completely optional. Usually, I just use fresh raspberries. On beforehand, you should have a 400 gram pack of thawed raspberries and 1,5 dL soaked cashews (2-3 hours). Here we go!
Ingredients for the crust:
2 dL unsalted pistachios or sub for almonds
0,5 dL gluten free rolled oats
6 small, fresh dates
2 tbsp buckwheat (not flour, the little crunchy things) – can also sub for almonds, more oats or more pistachios
1 teaspoon coconut palm sugar (optional, can sub for another date)
a pinch of salt
Ingredients for the raspberry layer:
1 pack frozen raspberries (400 grams), thawed – you can also use fresh ones, but the frozen ones have more flavour
1,5 dL soaked cashews (soaked in somewhere between cold and room-temperature water for 2-3 hours)
0,5 dL melted coconut oil
8 small, fresh dates
1/2 tsp lemon juice
Topping (optional)
Fresh raspberries
OR
50 grams dairy free white chocolate
1 tsp oat milk
0,5 dL unsalted pistachios
Method:
- Make sure raspberries are thawed and cashews are soaked. Dress a small baking tin (20×20 cm) with a baking sheet.
- Add all the ingredients for the crust except for the buckwheat to a food processor and process until crumbly. To get the proper consistency, you might want to add 1-2 tbsp of plant based milk or water. It should be possible to squeeze it out into the form later. When all is processed properly, add the buckwheat and mix for 10-15 seconds, just to get them incorporated into the mixture. Squeeze it all out onto the baking tin, covering only the bottom, not the sides. Put in the fridge or freezer.
- Drain the cashew nuts, rinse them and shake off the water. Put into the food processor. Add the raspberries, minus the “raspberry-water” – we want the cake to be as firm as possible. Also add the dates. For the best result, get your high-speed blender and add the melted coconut oil and lemon juice to the bottom. Then scrape the raspberry mixture out of the food processor and into the blender. Mix. If lazy like I am on most days, simply add oil and lemon juice to the food processor – it just won’t get as silky smooth and there will be little bits of cashews in the cream. Spread it out on top of the pistachio crust, shake it a little on the kitchen counter so that it spreads out evenly, and put back into the freezer.
- Now for toppings, you can just put fresh raspberries on top of the cake now and be done. Maybe you’d like to include some chopped pistachios for a nice presentation. I didn’t have raspberries though, so I decided to use white chocolate. And it was pretty darn good. If using white chocolate, make sure to wait with melting it until the cake is quite firm. Carefully heat up the chocolate with a teaspoon of plant based milk (I used oat) in a bowl over simmering water, stirring constantly, or heat up in a chocolate melter at low heat with the milk, also stirring often. Make sure it doesn’t get too hot, because white chocolate can’t handle shit and will separate. Also note that vegan white chocolate doesn’t stay white when melted, it gets sort of yellowish. But that’s okay as long as doesn’t separate. Once completely melted, get the cake out of the freezer and drizzle the chocolate over. Chop the pistachios and drizzle them over the chocolate. Shake it carefully, so that the nuts stick to the chocolate, and put the whole enchilada in the freezer until firm (1-2 hours). Then put it in the fridge, or serve:)
Enjoy!
