Vegan No-Bake Raspberry Yogurt Cakes

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add 20 dates, 100g hazelnuts, 100g pumpkin seeds and coconut oil to a food processor and mix into small chunks. Depending on how good your food processor is, the result will be more chunky or even fine. However the texture, as long as it's chopped and combined, it will taste fine, no worries! Add 1 tbsp to each cake ring or a different dessert ring you're using and press the mixture, so it's an excellent base for the cakes afterward. Transfer them all to the fridge.

Step 2

Mix 20g agar-agar and 200ml almond milk in a saucepan, then bring to boil. Add 800g plant-based yogurt to a large bowl and add the almond-agar-agar mixture. Blend with an immersion blender to have a very smooth mixture without any chunks. Add lemon zest and juice and 10 tbsp maple syrup and season to taste. If you like it sweeter, add more syrup. Remove the cake rings from the fridge and spread the cream equally into your rings. Refrigerate for approx. 2 hours until the cream is firm.

Step 3

For the berry sauce, add 5 dates, 300g raspberries and the pulp of a vanilla bean to a high measuring cup and blend until smooth. Add water if needed, but make sure the sauce is not too liquid. Once the raspberry-yogurt cakes are firm in texture, remove from the cake rings and serve on a platter. Spread some berry sauce on top and garnish with more fresh raspberries and chopped almonds.

↑Support creators by visiting their site 😊