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Raw Vanilla Raspberry Swirl Cakes

It's always a good time to enjoy a dessert with a splash of color! 

Created by the wonderful Gal. Check out her Instagram @holyhealth for more beautiful recipes!

Ingredients

Crust:
1 cup walnuts
1 cup pitted dates
1-2 tbsp water


Filling:
1 ½ cups raw cashews, soaked for 1 hour
1 full can of full-fat coconut milk
1 cup frozen or fresh raspberries
½ cup maple syrup
2 tbsp Suncore Foods® Pink Pitaya Supercolor Powder
1 tsp vanilla extract

Directions

1. In a food processor, pulse the walnuts until fine. Add in the dates and blend until a dough forms. Add water by the tbsp until the batter is sticky. Press mixture into a lined 8X8 pyrex or 9X5 loaf pan. Set aside.

2. Blend all ingredients except the raspberries and pitaya powder in a high-speed blender. Set aside 1 cup worth. Add in the raspberries and pitaya powder to the remaining batter and blend until smooth. Pour pink mixture over the crust, then pour in the white mixture and swirl it in using a small spoon. Freeze for at least 5 hours. Remove from freezer, sprinkle with more pitaya powder and cut into squares. Store in freezer. 

 


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