Healthy raspberry ice cream shortcake

I like cake. You like cake. My husband likes cake. BUT we
also need to nourish our bodies, right? Right! (Can I get an Amen? No?
Okaycool.)

So what do you do when you’ve got the typical Ramadan sweet-tooth
craving, but you still want to give your body good stuff during the short but
oh so wonderful window of food-time during Ramadan? Why, you search the World
Wide Web for healthy cake recipes of course!

And then, I stumbled upon Raw Vana’s raw, vegan raspberry
shortcake. I decided to make a few twists and turns and give it a go myself.

I am so glad I did.


Here’s what you need:

1-     
5 cups of fresh raspberries

2-     
2 cups of young coconut
water

3-     
6 bananas

4-     
1 cup of soaked cashews
(overnight)

5-     
10 pitted dates

6-     
Digestive cookies/graham

7-     
¼ cup of coconut oil


Here’s how to make it:

1- So first things first, I’ve had such a hard time finding a
good raw vegan recipe for cake crust, so I’ve just decided to stick to the
classic graham cookie one but with no butter of course.

2- In a food processor, throw a sleeve of graham/digestive
cookies with ¼ cup of melted coconut oil and blitz till a fine mill.

3- Press the mill into a baking tin and bake in the oven for
7-10 minutes on medium heat until golden brown and beautiful!

4- Let the crust cool and prepare the rest of the short cake

5- For the first layer, blitz a cup of raspberries with 3-4
frozen bananas.

6- Pour the pale pink layer over the cooled crust.

7- Then, blitz 3 bananas, 2 cups of coconut water and a cup of
overnight soaked cashews.

8- Pour the white creamy layer on top.

9- Then, blitz 10 pitted dates with 2 cups of raspberries.

10- Pour that layer on top

11- Layer raspberries on the top

12- Place in freezer for 4-5 hours

13- Serve only after you’ve taken it out of the freezer for at
least 15 minutes.


There you go. A ridiculously good cake that’s quick and healthy! Give it a go and let me know what you think!

Oh, and follow me on Instagram please!

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