dessert – Agapi.Style

Poppy seed roll in pita bread

Once Upon a time I posted a recipe poppy seed oatmeal roll this option is much easier, because you do not need to make the dough, but it still turns out very tasty.

Ingredients:

Lavash (the composition should be flour, water and salt)
Poppy seeds-200-250 GR.
50-70 ml of any milk (delicious with almond and coconut)
1 chicken egg
Jerusalem artichoke syrup / honey to taste
Optionally, you can add dried fruits, butter, nuts, lemon zest to the poppy filling.
A pinch of salt

How to do:

1. filling.

The most important thing in the filling is to grind the poppy. Either dry in a coffee grinder, or already steamed in boiling water, grind with a blender. I use the second way as it is faster. So:

Poppy pour boiling water in a saucepan or ladle, in which you will then cook it. It is better to pour more water, then salt the excess. Leave it for at least 30 minutes, I pour it at night. So it becomes very soft and malleable to grinding.

Then drain all the water that is above the level of the poppy and grind the future filling with an immersion blender for 2 minutes. It is not necessary to turn it into dust. After that, evaporate the remaining water over medium heat, then add 50-70 ml of milk mixed with egg white, a pinch of salt and Jerusalem artichoke syrup/honey to taste (try to your taste). Everything is well and thoroughly mixed so that the protein is completely rastovrilsya in the filling, and not baked in pieces. If desired, you can add dried fruits, butter, nuts, lemon zest to the poppy. Just complete improvisation. When the mass is not liquid-remove from heat and let cool (this is important).

2. twist the roll.

First of all, turn on the oven to warm up to 180 degrees.

Lavash is better cut into small pieces. Because if you twist a large thick roll, then in the very center the pita bread will not be baked and will be too wet.

This filling is enough for me for 3 pieces of about 30 by 40 cm + to decorate the roll from above.

Evenly distribute the filling on the surface of the pita bread, quickly fold it until it starts to get wet, grease the top with egg yolk and decorate with poppy seed filling. Decoration is optional.

3. baking.

Bake the rolls on the middle shelf without a fan (and then they will break in the process) for about 25 minutes. On top should get a ruddy crispy crust, then immediately take it out, otherwise it will all crack.

Let the roll cool a little, cut and eat. But if you have the strength to wait, then it will be even tastier to completely cool it, cut it. And just before serving, warm up at 200 degrees in the oven for 5 minutes. Then it will not be hot inside, but very crispy and appetizing outside.

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Chickpea & Dates blondies

My regular dessert without the added sugar, not fat, with lots of fiber and very tasty! In addition, this cake can be done totally different depending on what kind of peanut butter you add. Want a “Snickers” want “halva with chocolate”, want sesame “brittle”, “bounty”, etc.

The texture of the cake is obtained, as in sand rings with nuts, if anyone else remembers such))) And the taste is also very close if you use peanut butter.

Important. For those who can’t eat gluten, eggs and dairy products, this pie will be a lifesaver.

Ingredients (for square shape 28*28 cm, height pie is roughly 2-2. 5 cm):

• 480 g of cooked chickpeas (2 standard cans of chickpeas without the liquid, you can substitute white beans, but with chickpeas I like a little more)

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 5-6 tbsp any nut butter/Urbach to your taste,

• 2 eggs, or 2 “flax eggs” (2 tbsp flax seed to grind into flour + 5-6 tbsp of water, stir, leave for a few minutes until thick).,

• 3 tbsp almond flour/rolled oats (optional)

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• 0.5 tsp. salt (do not salt if you use already salted the beans from the jar or the beans salted during cooking),

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

• 2 squares of chocolate+any 50 ml. milk and 2 tsp of walnut Urbach for decoration, also an option.

If you want to Supplement the recipe with some spices to your taste – to health, but only if they are combined with other ingredients;)

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender eggs with salt until fluffy foam, about 2 minutes. Add to the dates, peanut butter, spices, flour/cereal and zest (if using). If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. if necessary add milk. . Direct to perfect smoothness to bring the “dough” is not required. Now interfere with a spoon the chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, cake self-sufficient without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Lay out the form with parchment paper, lightly grease it with oil. Gram distribute weight evenly and bake in a preheated 180C oven for 25-35 minutes. Baking time will depend on your equipment. I love tanned well baked cake, with a delicious crispy crust, so baked to the max.

5. Take out the pie and let it cool to room temperature and then decorate, which is also optional, but nice and elegant.

I melted 2 squares of bitter chocolate oatmeal milk and spoon randomly sprayed on the surface, and then a couple of teaspoons of peanut butter, which was making the pie.

Now pie can be cut is. Bon appetit!

Important. To me this cake is more like it room temperature, so I recommend not to hurry with the eating, only when he is ready.

And even more important point – on the second day, this cake is not so delicious as the first. Therefore, I recommend to do a cake this size, to eat it in one day.

Either immediately after cooling down to freeze. Unfreeze VNA plate, not in the container, and then it will be too wet. And it is better not to defrost in the refrigerator, because it can absorb odors of other products, I once was so)))

Crispy cookies made of beans, apples and oatmeal

I’ve cooked a whole pot of red beans and all know where it would attach. Clocked lobio, has been thought to make chili con carne, but I wanted something new. And then all of a sudden you get these cookies))

Ingredients (for 20 cookies):

• 250g cooked red beans (you can also use chickpeas, white beans I did not like),

• 250g apples (preferably sour)

• 100g oat flour (I ground rolled oats),

• 50 grams of walnuts + 20 nut halves for decoration (walnuts can be replaced by another nut that you like),

• Zest of 2 oranges (careful not to put the white part of the peel – it’s bitter),

• 3-4 tbsp of sweetener (I have Jerusalem artichoke syrup), you can also optionally put a handful of raisins or other dried fruit,

• 1 tsp ground vanilla

• 3 tsp cinnamon,

• A pinch of salt.

How to do:

1. The beans cook, as I described in the recipe lobio. Or use 1 can purchase, thoroughly washed.

2. Wash apples, peel and remove any excess. Nuts to wash.

3. Punch in a blender all the ingredients (except flour, dried fruits and nuts for decoration) until smooth, add flour and dried fruit, stir again the weight has a spoon. Can the dough to try and add some spice or sweetness to your taste.

4. 1 tablespoons – 1 cookies. Roll a ball of dough and spread it on a baking tray with baking paper. When all the balls are ready, press the top cookie. Bake at 160C for 25 minutes. Cooking time depends on the oven. See when biscuits are browned, you can get.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. And I really recommend eating them fresh. And all I’d had in the freezer and get as necessary. The longer you’ve been the cookies, the less flavorful it becomes.

Carrot cake with cream cheese and caramelized pecans + life hack for the preparation of a perfectly flat cakes

It’s bonkers!

My carrot cake is not cloying like in classic recipes. The cake itself is quite sweet from the carrots and raisins, and the cream I add the Jerusalem artichoke syrup. By the way, I love dense and moist cakes and not the air. So if you coincide with me in tastes, then catch the perfect recipe.

Ingredients.

Cakes:

• 400 g carrots (about 4 medium size)

• 175 g whole wheat flour (or you can do 50/50 with oatmeal),

• 100 g of raisins,

• 50 g pecan or walnuts,

• 3 eggs,

• Juice and zest of a large orange,

• Zest of half a lemon,

• 4 tbsp vegetable oil,

• Optional 50 ml of sweetener if you like sweeter,

• 3 tsp ground cinnamon,

• 2 tsp. ground ginger,

• 0,5 tsp ground vanilla

• 0.5 tsp. ground nutmeg,

• 0.5 tsp. sea salt

• A pinch of ground white pepper, allspice and ground cloves.

You can also put the dough in cocoa, star anise, cardamom, coriander, if you like these spices.

Cream:

• 1 tsp ground vanilla

• 6 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• The juice of half a lemon (zest from a, put in the dough),

• 400 g cream cheese or mascarpone, or cream, or a mix of these ingredients. Or coconut cream (for wagashi version).

I like this pie with curd cheese, but to make the cream is not very greasy and caloric, I mix my schedule I cheese with Greek yogurt in the following ratio: 250 g of cheese + 150 grams of yogurt.

Decor:

• A handful of pecans or walnuts (can be more)

• 1 tbsp Jerusalem artichoke syrup or any sweetener of your choice

• A pinch of salt.

How to do:

1. Carrots wash, peel and grate on a small grater or grind in a blender. Nuts (50 g) chopped, not super small. Rinse the raisins, a little dry. Grate the zest of orange and lemon, squeeze the juice of an orange and half a lemon. Lemon juice to set aside for the cream.

2. Mix all ingredients for dough except flour, bring to a homogeneous condition. Then add the flour, stir again.

3. Take a baking sheet, covers it with baking paper and distribute the dough with a spatula all over the surface.

The cake will be about 1.5 cm thick. Bake at 160C for approximately 35-40 minutes. For 5 minutes before the expected end of baking start to check the readiness with a toothpick (it should not be raw dough). If the cake inside is moist, and the top is flushed, close it with foil to avoid burning.

4. While baked cake, prepare the cream and nut topping. For the cream whisk all of the ingredients until smooth and put in refrigerator to cool. The cream will be dense, and easy to spread on cakes.

5. A handful of nuts dried in the oven at 160C for 10-15 minutes minutes or until it will turn brown. Still hot nuts and mix with a tablespoon of syrup and a pinch of sea salt. Cool, then coarsely chop.

6. Ready cake cool slightly at room temperature, then cut in half, then into 2 parts. Get a perfectly smooth cakes and size, and thickness.

If suddenly crooked cut, put all 4 layers on each other, trim edges, and trimming empty sprinkles cake, or eat;) the Cakes put in the refrigerator so they are fully cooled.

Can easily use this hack for other layered cakes.

Important. If you will bake a carrot cake in a standard round shape, it is better to use split. To cut the cake only when the cake is completely cool. And baking time will be different, because a thicker crust baked through longer.

7. After everything has cooled down, grease each cake with cream, do not forget about the sides of the cake. Put it in the fridge overnight or for a day. Before serving, sprinkle with sweet-and-salty nuts and crumb cakes.

I recommend either cut into 8 rectangles or thin piece along the whole pie, like so:

Enjoy your meal, try not to eat all at once. Pie is sooooo rich, keep in mind. Come for Breakfast and for evening tea;)

Zucchini muffins with buckwheat and coconut flour (gluten-free & dairy-free))

These muffins are special because they are high in fiber, and not the test. They get a little wet, but I it is a very good choice. By the way, the presence of zucchini in baking and no one notices;)

Ingredients (8 – 10 muffins, depending on the size of the form):

• 2 zucchini about 400 g,

• 2 eggs,

• Juice (about 5 tbsp) and zest of half a lemon (zest first three, then squeezing the juice),

• 75 g of buckwheat flour,

• 25 g of coconut flour,

• 3 tbsp coconut oil

• 5 tbsp sweetener or to taste (I have Jerusalem artichoke syrup),

• 3 tsp cinnamon or to taste

• 1 tsp ground vanilla

• 0.5 tsp. salt,

• 1 Cup of berries (I had blueberries, but in General, the stuffing can put any dried fruit, nuts, other berries, chocolate, etc.).

How to do:

1. My zucchini and grate on a coarse grater. If you don’t want the muffins had a greenish color, then be sure to peel. If you green will not confuse – do not bother. Sprinkle with a little salt, mix and leave for 10 minutes, until juices. Then carefully squeeze the juice from the zucchini using a towel or nut milk bag. That is you put a spoon of grated zucchini in a towel, wrap and squeeze in the sink, juice is not needed.

2. Next, whisk in a blender until smooth eggs with zucchini and all other ingredients except flour. Then gradually introduce the flour and knead until smooth. The dough will be as sour cream. Then manually mix up the dough the filling of your choice. If you use frozen berries, they can not unfreeze.

3. Grease molds with vegetable oil (I had coconut), and fill them with batter 2/3 full because the muffins will rise a bit. Bake for approximately 1 hour at 160C on the middle shelf. All ovens are different, and molds different in size (the larger the form, the longer it is baked muffin), so looking at the situation. If the cakes were covered with a Golden crust and a toothpick comes out almost dry, the cakes are ready.

4. The finished muffins should be cooled, then remove from the mold, so they were all mushy, and give them a little stand on the plate below the surface is a little dried up. I then just dried (on the baking sheet, not in the form) in the oven in fan mode for 5 minutes so that the crust became even more appetizing. But it is optional.

Apple-oatmeal cookies without flour, eggs and sugar

Favorite snack, which snack between santrallerinin.

Ingredients (for 16 pieces):

3 large apples (600g),

250g rolled oats,

2 tsp cinnamon,

0.5 tsp. powdered vanilla,

Sweetener optional (I don’t use it, because the sweetness of the apples is enough for me).

Optional can add 1 ripe(!) banana, if you love it in baked goods. It will give a light fragrance and sweetness of the liver. If you add a large banana, then throw in the dough are additionally a handful of oatmeal.

How to do:

1. Applesauce. You can buy ready, but I’m doing it: wash the apples, remove the stalk, seeds and veins, to peel the skin or not – at your discretion. From the summer apples I the skin is not removed, the purchase is always clean. RUB on a small grater or grind in a blender. Three apples is roughly 400g Apple puree.

2. Add to the sauce spices, mix, then add oatmeal. Portion of oatmeal can be ground. I usually do so. Whipped in a blender the apples, add the spices and 50g of oatmeal, whipped again, and to this mixture add the remaining 200 g of oat flakes.

Let the dough stand for 15 to 30 minutes, the mixture should be dense.

3. Spoon the mixture on baking paper and give the liver a desired shape, I have 1.5 tbsp with a slide – 1 cookie. Optionally, sprinkle top with cinnamon. Bake at 160C convection on the middle shelf for approximately 30 minutes or until it will turn brown. Cool completely and then eat.

Cookies the next day will not be as tasty, so I recommend something that is not eaten immediately, store in an airtight container in the freezer, and before eating, heat it in the toaster.

I always cook a lot of this cookie and part are frozento the house was a tasty and healthy snack.

This basic recipe can be changed by adding different fillings: flour, bran, spices, berries, dried fruits, nuts, seeds, syrups, nut paste, etc.

For example, with cranberries:

With cranberries and bitter chocolate With cocoa:

With raisins: With pine nuts: Mac:

With prunes and walnuts: Important 1. Like 1/3 of the nuts, chop into pieces; 2/3 nuts slenderite directly with apples.

Important 2. These cookies can strongly stick to the baking paper if it does not have special coating or you didn’t grease it with oil. In this case it is necessary to wait for complete cooling cookies on the baking sheet and iterative movements to twist it while pressing it lightly to the surface. So it will come off with no deformation;)

Important 3. I always do the cookie from the masses as many pieces to like and ate a lot, and in fact, almost nothing ate;)))

My favorite banana chips with sea salt

As the name implies, in this recipe only two ingredients (bananas and sea salt). Salt delicately accentuates the sweetness of the banana, and turns out absolutely fantastic taste. You can eat them with coffee/tea instead of candy, add to porridge, muesli and ice cream or take as a snack for the road.

Ingredients (for 2 baking trays):

2 large banana not too ripe, the main elastic so that they can be very finely chopped, and the slices while holding the shape.

Approximately 0.5 teaspoon of sea salt.

Optional juice of 1 lemon.

How to do:

1. Wash, peel the bananas and slice them into thin slices (approximately 1-2 mm thick). Two bananas makes approximately 50-60 slices. Try to keep the slices were the same thickness, so they will be baked at the same time.

2. Lay them on the grill with baking paper in one(!) layer. You can on the baking pan, but on the grid they are evenly baked.

3. Sprinkle bananas with lemon juice and sprinkle with sea salt. Bake at 120C for about 40 – 60 minutes, preferably convection. The duration of baking depends on the oven. As soon as the chips have become dry and rough, and the color ruddy – remove. First, they are a little soft, but after complete cooling will become very crispy. Store in a sealed container in a dry place.

Instead of salt you can sprinkle the chips with turmeric, cinnamon, nutmeg, ginger, cocoa and other favorite spices. Experiment!

The most delicious oatmeal-Apple crumble with raisins, pecans and maple syrup

My favorite crumble, it is simple and gorgeous at the same time. With almost no sweeteners with minimal amounts of oil and flour, but with lots of fruit. Can’t imagine a more delicious way to eat a kilo of apples!

In this basic post, I described all the subtleties of making crumble, I highly recommend reading it first.

And now the recipe.

Ingredients for the filling:

1kg of sweet and sour apples. It’s about 7 medium-sized apples, and is better to take different varieties, so the taste will be more interesting. Part of the apples you can substitute ripe pears or plums.
100 g raisins (you can substitute prunes or dates),
2-3 tbsp maple syrup (you can substitute another sweetener or even not to put it because of the raisins will be enough sweetness),
3 tbsp lemon juice (you need about half a lemon),
3 tsp cinnamon,
Grated zest of half a lemon,
A pinch of nutmeg and ground ginger.

Ingredients for crumble:

200 g of oat flakes or any other, for example, “4 cereals”,
50 g whole wheat flour/spelt flour/buckwheat flour, or any nut of your choice
50 g pecans/walnuts, roughly chopped,
100-150 ml of milk (coconut is very delicious)
3 tbsp. softened butter ghee (you can substitute any vegetable and bake crumble given temperature dymlenija this oil),
0.5 tsp. powdered vanilla,
1-2 tbsp maple syrup,
A pinch of salt.

For serving: vanilla ice cream/Greek yoghurt/vanilla sauce, berries, nuts.

How to do:

1. Nuts rinse. If the nuts are old or have a bitter taste, then soak them in clean water until they become sweet to the taste, then dry the iteration at low temperatures (method I wrote here).

2. Wash apples, peel and carefully remove all inedible parts. Half of the apples grate on a coarse grater, the other half cut into thin slices (the thinner, the better). Raisins wash.

3. In a large saucepan heat some oil for frying (I have MCE) and put apples, raisins, sweetener and spices. Simmer on medium heat for 15-20 minutes until fully cooked and brown the apples, then add lemon juice and zest, stir, taste and add more spices and sweetener to your taste if necessary. The stuffing is ready.

4. Crumble. Mix in a bowl all the dry ingredients, add oil, milk and syrup, mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary.

5. Slightly grease the molds with oil, put the stuffing evenly on top of crumble and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream. In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or a half teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

Pistachio and raspberry cashew cake

Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.

About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.

Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.

This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.

If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (about 100g) dry roasted pistachios.

If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.

3-5 dates.

A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.

2. Cashew layer:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

3. Raspberry layer:

300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.

2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.

2 tbsp of Chia seeds.

1 tbsp coconut oil.

4. Decoration:

A handful ground to a crumb of pistachio nuts and a few raspberries.

How to do:

1. Training.

Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

Put the nut cream on the base, flatten and put in the freezer.

All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.

4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.

5. Feed.

To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.

I wish gastronomical pleasure!