💥 Sharing the World's yummiest Raw Paleo Raspberry Cake Recipe (vegan)!💥

Raw Paleo Raspberry Cake (recipe below)

This past Sunday it was my beloved husband Stuart's birthday. Without his support, there would be no Hävenly! I took the opportunity to invite some friends over for a last-minute surprise celebration and made this Raspberry Paleo Raw Cake. It was a big hit. Not only is it easy to make, but it is also super healthy and delicious, and vegan. Low carb and filled with protein and vitamins! All you need is a food processor and a few simple ingredients. This cake is fabulous for any surprise celebrations because you can make it ahead of time and keep it in the refrigerator or freezer. See the recipe below and let us know what you think!

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Please place your order by Thursday 6 pm. We will have it ready for pick-up at Savory Spice in Boulder on Friday from 2 pm. Remember that we are happy to ship you our easy bake-at-home bread mixes!

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We welcome you Saturday at the Boulder Farmers Market from 8 am - 2 pm. The weather should be beautiful and we can't wait to see you.

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Raspberry Paleo Raw Cake Recipe
Super easy to make. If you put it in the freezer, remember to take it out 1-2 hours before serving!

Ingredients for crust
180 g walnuts (or raw nuts of your choice)
120 g pitted dates
1/4 tsp salt
3/4 tsp cardamom or more to taste(I prefer whole cardamom pods that you grind in a mortel)
3/4 tsp cinnamon or more to taste
1/2 tsp ginger powder

Ingredients for filling
400 g raw cashew
85 g coconut oil
1/2 a big lemon (both zest and juice)
80 g agave syrup
1 tsp vanilla extract
360 g raspberries (frozen or fresh)

Ingredients to decorate
Fresh raspberries
Basil leaves

Instructions
1. Soak cashews in cold water for at least 6 hours, or overnight
2. Cover inside of springform with baking paper
3. Finely chop walnuts and spices in a food processor. Add dates and blend until you get a uniform paste. Use the paste to spread out evenly in the bottom of the cake springform.
4. Drain the cashews. Mix cashews, coconut oil, lemon, lemon zest, vanilla extract and agave syrup in food processor on high speed for 3-5 minutes. Add raspberries and mix again. Taste, add more lemon juice/agave as needed.
5. Poor batter in the form. Spread out with a spatula.
6. Place in refrigerator for a few hours or in freezer. It will be easiest to remove the cake from the springform if frozen. If you do freeze the cake, remember to take it out 1-2 hours before serving.
6. Decorate with raspberries and basil leaves.

ENJOY!