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5 from 178 votes

Love slices with raspberry-beetroot cream with Verival Berry Crunchy

Ingredients

For the base:

  • 200 g Verival Organic Berries Crunchy
  • 80 g Verival Almonds
  • 10-12 pieces of Verival dates, soaked in water for 15 minutes
  • 2 tbsp unsweetened cocoa powder
  • 1-2 tbsp Verival maple syrup
  • 1 tbsp coconut oil

For the cream:

  • 150 g Verival cashew nuts, soaked in water for 1 hour
  • 100 g beetroot, cooked and grated
  • 100 g raspberries, frozen
  • 1 banana
  • 1 tbsp Verival maple syrup
  • 1 tsp coconut oil

To decorate:

  • A few fresh or frozen raspberries

Instructions

  • For the base: Mix the organic berries crunchy, almonds, finely chopped dates, cocoa, coconut oil and maple syrup in a food processor/electric mixer to a smooth, slightly sticky mass.
  • Line a suitable cake tin with baking paper and spread the muesli-cocoa mixture on top. Press the mass firmly with your hands to form a nice, smooth and firm layer. Cool the base in the freezer while preparing the filling.
  • For the filling: soak cashews in water for at least 1 hour in advance. Cut the banana into thin slices and freeze for at least 1 hour.
  • Put the soaked cashews, grated beetroot, the frozen banana slices and raspberries, coconut oil and maple syrup also in the food processor/mixer and mix/process to a fine cream.
  • Remove the base from the freezer and spread the cream evenly on top.
  • Deep-freeze the cake for at least 2-3 hours. Take it out 10-15 minutes before serving and decorate as desired. I prefer to use frozen raspberries and the Verival Crunchy.