Raw banana cashew cake with lingonberries

8 servings

30 minutes

No baking required. This is a raw recipe, otherwise known as raw cake. The texture of ground cashews resembles a delicate mousse.

Energy value per serving

• Calories: 618.7
• Proteins: 18.6g
• Fats: 47.7g
• Carbohydrates: 31.6g

Ingredients

• Raw cashews: 2 glass
• Crushed walnuts: 1 glass
• Pitted dates: 1 glass
• Bananas: 1 pc
• Cowberry: 1 glass
• Pomegranate juice: 3 tbsp
• Water: 3 tbsp
• Salt: 0.3 tsp
• Lime juice: 0.5 pc
• Agave syrup: 1 tbsp

Cooking steps

1. Soak raw cashew nuts in warm water for at least 2 hours (preferably overnight).

   Required ingredients:

   • Raw cashews: 2 glasss

2. Blend raw walnuts with pitted dates and a quarter teaspoon of salt.

   Required ingredients:

   • Crushed walnuts: 1 glass
   • Pitted dates: 1 glass
   • Salt: 0.3 teaspoon

3. Line the baking mold with film, press the base (walnuts with dates) and put it in the fridge.

4. Blend 1 cup of cashews with 1 banana, 3 tablespoons of water, and the juice of half a lime (or lemon) until it reaches a creamy consistency.

   Required ingredients:

   • Raw cashews: 2 glasss
   • Bananas: 1 piece
   • Water: 3 tablespoons
   • Lime juice: 0.5 piece

5. Place on top of the base and put back in the refrigerator.

6. Blend the remaining cup of cashews with 3 tablespoons of pomegranate juice (or any berry juice), a cup of lingonberries (I have frozen), and 1 tablespoon of agave syrup (you can try maple syrup, honey, or concentrated apple sweetener).

   Required ingredients:

   • Raw cashews: 2 glasss
   • Pomegranate juice: 3 tablespoons
   • Cowberry: 1 glass
   • Agave syrup: 1 tablespoon

7. Spread the mass in the third layer and send it to the freezer to thicken.

8. Before serving, place the cake in the refrigerator for at least an hour. It is easier to cut when cold.