I have moved on from the pantry challenge to the freezer challenge, meaning I’m using ingredients that have been in there a little too long.
There raspberries, plums and quite a bit of nut pulp that has been leftover from making my own almond milk (something that I really recommend). This nut pulp is an incredible ingredients for cakes. It adds this amazing soft texture to baked stuff. Like the apple cinnamon cake or these chocolate muffins. And yes, there were also raspberries!
Besides using up some raspberries, I also wanted to create another no bake recipe that doesn’t use cashews. After I made this delicious Almond Raspberry Ice Cream the other, I was convinced that it would work in a no bake cake recipe as well. And it does, yay!
What amazes me the most, is that this recipe uses only 6 ingredients! Plus the garnish of course. And as always, it is also vegan, gluten-free and without refined sugar. 
The raspberries make for quite a tart treat. If you like it a little sweeter, I recommend to add some more sweetness to raspberry layer.
Please note: in order to get a creamy consistency, you have to use a powerful high-speed blender and also use the tamper. Otherwise you have to add a little more water which won’t have the same results. Then it will be more like an ice cream cake.
No Bake Almond Raspberry Slices (Vegan, Gluten-free, No Refined Sugar)
Equipment
- high-speed blender
Ingredients
For the crust:
- 140 g almonds soak in water for 8 hours, then rinse and drain
- 140 g dates pitted and finely diced
For the vanilla cream:
- 70 g dates pitted and finely diced
- 140 g almonds soak in water for 8 hours, then rinse and drain
- 250 ml water
- 2 1/2 tablespoon cacao butter melted
- 1/2 teaspoon ground vanilla
For the raspberry cream:
- 250 g raspberries
- 45 g dates pitted and finely diced (more if you like it less tart)
- 70 g almonds soak in water for 8 hours, then rinse and drain
- 1 1/2 tablespoon cacao butter melted
- 60 ml water
Instructions
- Line cake tin with baking paper. For the crust, place almonds and dates in high-speed blender and pulse until crumbly.
- Transfer crumbles into cake tin and spread evenly. Press firm.
- For the vanilla cream, blend all ingredients in a strong high-speed blender until smooth. You may need to use the tamper to keep the mixture turning in the jug.
- Spread the vanilla cream evenly over the crust.
- Without cleaning the blender jug, add the remaining ingredients for the raspberry cream and blend until smooth. Using the temper is recommended, to keep the mixture moving inside the jug so that you achieve a creamy texture.
- If you like to create a swirly effect, first place a few dollops of raspberry cream all over the vanilla cream. Then swirl them around with a teaspoon.
- Spread the remaining raspberry cream on top. Garnish if you like. Place in freezer until set (approx. 3 to 5 hours). Cut slices when it’s still semi frozen, then store covered until serving.
Notes
Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.
