Lingonberry raw cake recipe:
Bottom:
💛 100g dates
💛 2dl cashew nuts 1 tsp cinnamon
Filling:
🧡 1prk coconut milk
🧡 1dl cashew nuts
🧡 1,5dl coconut oil
🧡 1 banana
🧡 1,5dl frozen lingonberries
🧡 2 scoops of hey'Mo Berries & Fruits Blend
Line the bottom of an 18cm loose baking dish with baking paper. Prepare the cake base by blending the dates and lightly soaked cashews (about an hour) in a blender until smooth. Season with cinnamon. Press the mixture into the bottom of the pan and leave to set in the fridge for a few minutes. Prepare the filling. Soak the cashew nuts for at least 4 hours. In a blender, mix together the banana, frozen lingonberries and coconut milk. Add the hey'Mo Berries & Fruits Blend, melted coconut oil and soaked cashews. Blend until smooth. Pour over the base and allow to chill in the fridge overnight or in the freezer for about four hours. Garnish with fresh fruit and berries, for example. The cake should be served cold, as the raw cake becomes very soft when it warms up.