Colourful, delicious and easy to make
This cake is perfect for summer. It can be kept in the freezer, just take it out 15/20 minutes before to serve it. Raspberries are super high in antioxidants and naturally sweet. I have added to the preparation a drop of Lemon, Fennel and Ginger Essential Oil. They add the final touch and make the raspberries taste even better.
Do you know that the Young Living Culinary Selection comprises 34 oils? They can be used in food or beverages. A great way to stimulate your creativity and enhance every aspect of your life with nature’s gifts.
Ingredients
Base
1 1/2 cups shredded coconut
1/4 cup flax meal
1 tbsp coconut oil
1/2 cup medjool dates
1 pinch sea salt
1 drop Ginger Essential Oil
Cashew cheese
3 cups cashew nuts soaked and rinsed
3/4 cup lemon juice
½ cup coconut syrup or yacon
3/4 cup coconut oil
1 drop Young Living Lemon essential oil
Topping
2 cups defrosted raspberries
4 or 5 medjool dates
1 drop Young Living Fennel essential oil
Method
Process all the base ingredients until well mixed but still airy.
Prepare a cake pan by either putting a light layer of shredded coconut or baking paper to prevent the crust from sticking to the bottom. Then press the mixture down to form the base.
Put the cashew cheese ingredients into your high-speed blender, once processed pour mixture on top of the base. Put in freezer for at least an hour.
Blend the Topping ingredients until nice and smooth and pour this mixture on top of the two layers. Freeze for 4 or 5 hours. If you have fresh raspberries you can put some on the top. Adding some cacao nibs in the topping is also a great idea.
To know more about Young Living oils contact me
To order directly click here. You can either buy retail or wholesale.
My independant Distributor number ID is: 1015418