Warning! Gratuitous Cake Recipe Alert!

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I made this tasty little number again on New Years Day. Red currant cheese cake – #raw #dairyfree #glutenfree.

It should have had a base but it got stuck in the ramakin 󾰯 or, if you have scone cutters you could layer this in those too.
For the record I’ll give you the base recipe anyway! Hopefully yours will turn out better than mine!

Base:
Walnuts, dates, pinch of salt, 3 teaspoons rosehip syrup. Blend together and push into a small cake tin or ramakin (although cake tin is a better option). You can sub rosehip for any natural sweetener like agave for example.

Filling:

1 banana, 1 avocado, 1 tbsp raw cacao, 5 soaked dates, 3 tsp good quality vanilla essence and 2 teaspoons maple syrup. Blend together then mix through some fresh red currants.

Top:

Raw chocolate (melt 4 tbsp coconut oil and mix in 3 tbsp raw cacao and a drizzle of agave)

OR use good quality melted organic dark chocolate instead.

Freeze for 45 minutes.

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