WHITE CHOCOLATE RASPBERRY VEGAN CREME CAKE

For my lovely husbands birthday I made the most delectable white chocolate and raspberry raw vegan creme cake. One of the tastiest I've ever made! A chocolatey almond base, a velvet smooth rich white chocolate centre and perfectly tart raspberry chia coulis to finish!  You can switch out raspberries for any berry you love!

This cake is simple but impressive, just the way we like them ;) Once you've got the ingredients assembled its blitz blend freeze and viola!

Raspberry Chia Coulis
3/4 cup of raspberries 
1 tbsp Chia seeds
1 tbsp rice malt syrup or liquid sweetener of choice
1/4 cup boiling water 

Base
1 ½ cups of ground almonds
8 pitted medjool dates
2 Tbsp coconut oil
1 heaped tbsp cocoa
Pinch of salt

White Chocolate Filling
2 cups of cashews soaked for 2 hours
1 cup of coconut cream
½ cup rice malt syrup of natural liquid sweetener of choice
1/2 cup of melted cacao butter
Juice of 2 juicy lemons
Vanilla 2 tsp extract
3/4 cup fresh raspberries
Pinch of salt

My garnish
Fresh Raspberries, coconut yoghurt and coconut flakes (but you could do whatever you want!)


METHOD

Make your coulis first, as this gives the chia seeds a chance to expand and soften. Using a hand held blender, blend all ingredients except chia seeds until smooth. Fold in chia seeds and set aside to thicken.

Line the base of a springform tin with baking paper. Place all base ingredients in a food processor and blitz until cocoa, nuts and dates are moist and evenly blended.  Press the base mix firmly into the bottom of your cake tin. 

Melt your cacao butter using a double boiler (cacao butter in pan over hot water basically). Place all filling ingredients except the raspberries into a high speed blender and blend until smooth and silky. Fold in the fresh raspberries and pour into your cake tin. 

Gently spread the berry chia coulis over top taking care not to bring up filling from underneath. This can be made easier by freezing the filling to set it a little while before hand. But I was too lazy for that. Once completely covered in coulis, place in freezer to set for 4 hours or overnight.

Garnish as you like and enjoy!