Raw cake with spiced apples and dates

Raw cake with spiced apples and dates


  1. For the crust:
  2. 200 g macadamia or cashew nuts
  3. 150 g walnuts pecans or walnuts < /li>
  4. 50 g dates
  5. a large pinch of sea salt
  6. For the garnish:
  7. 150 g dried apples, roughly chopped
  8. < li>480 ml apple juice

  9. 375 g apples (approx. 3 or 4)
  10. 1 tablespoon lemon juice
  11. 8 large dates (Medjool are aces) , soaked until soft
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  13. ½ tsp cinnamon
  14. a large pinch of nutmeg
  15. 1 tsp vanilla extract
  16. 1 tbsp maple syrup
  17. a small pinch of sea bass salt
  18. For garnish:
  19. 90 g pecans or walnuts, finely chopped
  20. 4 large dates, finely chopped
  21. ½ teaspoon vanilla extract
  22. a large pinch of ground cinnamon


  • Soak the dried apples in apple juice for an hour.
  • For the crust, mix all the ingredients together Blend until a coarse crumble forms. You need to scrape the sides at least twice with a spatula. The crust is ready when it feels sticky between your fingers – the fats will slowly release as the nuts mix. Using your fingers, gently press the crust into a shallow, loose-bottomed or collapsible cake pan or plate, about 9 inches in diameter. Press the edges down firmly with a spoon, then chill in the fridge for 1 hour to set.
  • Drain the apples for the filling and should now be soft and plump . Core and chop the fresh apples, leaving the peel on, and add them to the lemon juice to keep them from turning brown. Place half the fresh apples in a blender with the dates, cinnamon, nutmeg, vanilla extract, maple syrup and salt and blend well. Pour some apple juice from the dried apples if the filling is too thick. Add the remaining fresh apples and the dried apples, then pour over the cake base and smooth it out.
  • For the filling, mix the pecans, dates and vanilla in a bowl and spread over the cake , creating a nice crust. Sprinkle with cinnamon.
  • Cover and leave in the fridge for an hour. Slice carefully and serve at room temperature
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