I was expecting an army for a dinner again and made this huge amount of raw cake in the lasagne pan (for you people who are âwtfâ right now: go here). The army never came though...Â
This time I made layers and everything. Pear and mango are starring in the cake this time. I was even brave enough to use sesame seeds in the base and it worked surprisingly well! Â
Layered raw cakeÂ
Base:Â
3 dl oatsÂ
3 dl nuts & seedsÂ
10 datesÂ
0,5 dl coconut oil (melted)
If you donât have a proper blender: blend oats, seeds and nuts separately. Smash the dates and mix all the ingredients together using your hands. If you have a proper blender: just blend all the ingredients. Press the mixture into the bottom of a lasagne pan. Place in the freezer while making the filling.
Layer 1:Â
2 avocadosÂ
2 pearsÂ
2,5 dl coconut milkÂ
0,5 - 1 dl lemonÂ
vanilla powderÂ
Blend everything together and pour over the base. (Add some honey to the mixture if you feel like you want to make it a bit sweeter) Let it sit in the freezer for 30-60min.
Layer 2:Â
2 bananasÂ
2 mangoÂ
2,5 dl coconut milkÂ
1 lemonÂ
vanilla powder
Blend everything together and pour over the first layer. Let the whole beauty sit in the freezer for at least couple of hours.Â
For the decoration I used raspberries (heated and pressed through a sieve). Also lingonberries were a nice addition!














