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This is the perfect, light cake for summer and you don't even need to turn on the oven! The base is simply made of dates, almonds and coconut oil. What's more, this raspberry cake contains very little refined sugar, allowing the sweet and fruity raspberries to take centre stage. When raspberries are in season, I often make this sweet dessert for our family. It's a hit with young and old alike. If you prefer, you can make the basic recipe and switch the topping for blueberries, apricots or cherries.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
One springform pan (approx. 24 cm in diameter), lined with cling film.
How it's done
Place the coconut flakes and all of the ingredients up to and including the salt in a blender and puree until sticky. Place the mixture in the prepared springform pan and flatten by hand, creating a rim approx. 2 cm high around the edge.
Remove the hard part of the coconut milk (coconut cream). Melt the chocolate with the coconut oil in a bain-marie, whisk together. Bring the almond milk, sugar and agar-agar to the boil while stirring, whisk together with the coconut cream, chocolate and vanilla paste. Pour the filling over the cake base. Cover the cake and chill for approx. 4 hrs.
Decorate the cake with the raspberries prior to serving.
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