FSF Recipes – Raspberry liquorice cakes
(for 4 small cakes)
- 10 dates (soaked)
- 2 dl almonds and cashews (soaked)
- 1 tbsp coconut oil
- 1 avocado
- 2 dl raspberries (fresh or frozen)
- 1 vanilla bean
- 1 tbsp honey
- 2 avocados
- 1 sachet of Instant Chaga
- 1-2 tsp raw liquorice powder
Crust: Mix almonds and cashews together with the dates, add coconut oil. Make 4 small bases by hand or use cookie cutters. Put them in the freezer.
Raspberry mousse: Mix avocados and raspberries. Scrape all of the seeds from the inside of the vanilla pod. Add honey.
Liquorice mousse: Mix avocados, add Instant Chaga and liquorice powder.
Spread the mousse on the top of the crust. Enjoy!
Recipe by: Jenny Sjöström
Images by: Morotsliv