2 cups frozen raspberries
1 1/2 tbs chia seeds
1 tbs maple syrup
Combine above ingredients into a saucepan. Cook on medium-low heat for approx 10 minutes or until fully combined and in a saucy consistency. Remove from heat and place in fridge for approx 1 hour.
1 1/2 cups cashew milk
2 tsp apple cider vinegar
2 cups self-raising flour
1 cup agave or maple syrup
1/3 cup melted coconut oil
1 tsp baking powder
1 tsp baking soda
2 tsp vanilla
Preheat oven to 350˚F. Grease and line a square baking pan. In a medium bowl combine cashew milk with apple cider vinegar and let sit for approx 10 minutes. In a separate medium sized bowl, combine flour, baking powder and baking soda. Add agave and coconut oil and vanilla to the cashew milk/apple cider vinegar mixture. Pour the wet ingredients (the ones you combined in the line above) into flour mixture. Combine all ingredients, mixing until smooth. Bake in oven for approximately 30 minutes or until cooked all the way through. Let cool.
After cooled cut in half to make 2 pieces, a botton cake and a top cake.
Spread Jam on the bottom cake and put the top layer back on.
1 cup coconut cream
1/2 cup cacao/cocoa powder
1/2 cup maple syrup
Combine coconut cream, cacao/cocoa and maple syrup in a saucepan over medium heat until combined. (You may need to whisk to fully combine) Remove from heat and place in fridge for 1 hour.
After the chocolate has cooled, roll the cake in the chocolate and let the excess chocolate drip off.
2 cups shredded coconut
While chocolate is still wet, roll evenly in coconut.
Best served fresh but can be refrigerated for up to 3 days.
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