This is a raw dessert which is free from sugar, dairy and gluten. Enjoy!

Crust ingredients:

1.5 cups raw nuts (the best to use are walnuts, almonds or raw cashews or a mix of all of them)

6 pitted dates

1/4 cup dried, unsweetened coconut, desiccated or shredded (to spread on the base)

Filling ingredients:

450g raw macadamia nuts (soaked overnight if you have time)

1/2 cup lime juice (about 2 limes)

300g raspberries, fresh or frozen

8 pitted dates (or 2/3 cup of raw honey if you are into honey)

1/2 – 2/3 cup virgin coconut oil (the quality of oil is critical to the taste of this dessert so please don’t use rubbish)

2 tsp vanilla extract


For the base: Put all the nuts and dates for the base into your food processor. Don’t add the coconut. Process nuts and dates until well processed but not too fine. Now get your springform cake tin (or whatever pan you have) and sprinkle the coconut on the bottom as your very first layer. This stops the base from sticking to the pan. Then press the nut and date mix down into the pan (on top of the coconut) to form the crust. Set it aside.

For the filling: Soak the macadamias overnight if you can and then rinse. Blend the raspberries until they are pureed and set aside in a separate bowl.

Combine the macadamias, lime juice, dates, vanilla extract and coconut oil and process until creamy. Remove half of this mix from the processor to create an individual layer on top of the base (make sure it doesn’t cool too much or it goes too sticky and damages the layer below. It is a bit like a layer of soft nougat.

raspberry mousse cake base

Now add the pureed raspberries back to the remaining half of the nut mix in the processor and process until creamy.

Now add this into the tin as the final layer. Smooth out ensuring there are no major air bubbles. Freeze for about 4 hours or until set. Remove for about half an hour before eating and then freeze or refrigerate.

Here is the cake flipped upside down! It provides a very nice nutty hat…

raspberry mousse cake  - upside down


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