Some Saturdays you just have to slow down and really smell the flowers (and eat the cake) these raspberry pitaya cakes could be ready in a few hours if you start now
1/2 cup pecans or almonds
1/2 cup pitted dates (softened in hot water for 10 minutes if hard)
2 tablespoons coconut oil melted
1/2 cup desiccated coconut
1 teaspoon vanilla extract
Pinch of sea salt
1/2 cup cashews (soaked for atleast four hours then rinsed in fresh water and drained)
1/2 cup coconut mylk (homemade or canned)
1 teaspoon @just_blends pitaya powder
1 teaspoon vanilla extract
1 teaspoon rose extract (optional)
1 tablespoon lime juice
2 tablespoons maple syrup
1 tablespoon coconut oil melted
1/2 cup of raspberries (fresh or frozen)
To make the base put all your ingredients in your food processor and blend until they come together into a dough. Press into your spring form tin or silicone moulds and freeze whilst you prepare the filling.

To make the filling blend everything except the coconut oil – in a high speed blender until smooth. Add in your coconut oil and blend again. Now pour over your base and freeze for atleast four hours. Allow to defrost for 20 to 30 minutes before enjoying
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