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.
1
Soak raw cashew nuts in warm water for at least 2 hours (preferably overnight).
- Raw cashews: 2 glasss
2
Blend raw walnuts with pitted dates and a quarter teaspoon of salt.
- 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.
- 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).
- Raw cashews: 2 glasss
- Pomegranate juice: 3 tablespoons
- Lingonberry: 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.