No Bake Almond Raspberry Slices (Vegan, Gluten-free, No Refined Sugar)
Besides using up some raspberries, I also wanted to create another no bake recipe that doesn't use cashews. After I made a delicious Almond Raspberry Ice Cream, I was convinced that it would work in a no bake cake recipe as well. And it does, yay! And as always, it is also vegan, gluten-free and without 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
Enjoy! :)