Something about the raspberries and this creamy cheesecakey filling just… worked.
By Audrey, Unconventional Baker
For the berries, blueberries and lime always go naturally well together… BUT when I made this cake with raspberries, it was magical. Way better than the blueberry / lime combo.
For the crust, feel free to use any nuts or seeds of your choice. I used pumpkin seeds to keep the cake nut-free (since the avocado filling allows this cake to be naturally nut-free, unlike many other raw cakes). Almonds, cashews, pecans or sunflower seeds would be great here if you’re not picky / restricted.
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Ingredients
Base:
Filling:
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Toppings:
Instructions
By Audrey, Unconventional Baker
For the berries, blueberries and lime always go naturally well together… BUT when I made this cake with raspberries, it was magical. Way better than the blueberry / lime combo.
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Ingredients
Base:
- ¾ cup raw pumpkin seeds (or another nut or seed of your choice)
- ½ tbsp coconut oil (optional)
- ½ tbsp agave
- 4 soft medjool dates, pitted
Filling:
- 1 avocado, de-seeded and peeled
- 4 tbsp lime juice
- 4 tbsp agave
- 1 tbsp coconut oil (optional for a firmer texture)
- zest of 1 lime
- 1 tsp pure vanilla extract
- ⅛ tsp salt
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Toppings:
- ¼ cup fresh blueberries
- optional: edible dried blue cornflowers
Instructions
- Process all base ingredients into a fine sticky crumble in a food processor. Transfer into a 4" springform pan and press down into a flat even crust. Freeze while working on the next step.
- Blend all filling ingredients into a smooth consistency in a power blender. Transfer the mixture into the prepared crust and smooth out the top. Tap the cake pans gently on the counter to flatten the filling. Top with fresh berries and any other toppings. Freeze for 5-6 hours or overnight to set. Enjoy!
