A Perfect Pantry
Raspberry and Chocolate Smoothie Cake
- PREP TIME
15 - COOK TIME
- - READY TIME
- - SERVINGS
4 Small Cake Desserts
INGREDIENTS
Cake base
- 1/2 cup almonds
- 1/2 cup dates
- 1 tbsp chia seeds
- 30 grams protein powder
- 30 ml coconut water
- 1 tsp raw cacao powder
- 1 tsp organic desiccated coconut
Filling
- 1 cup of fresh or frozen Raspberries
- 3 tbsp vanilla yogurt
- 2/3 cup almond milk
- 2/3 cup coconut water
- 1 tbsp chocolate powder (healthy option 1 ½ tsp raw cacao)
- 1 tbsp honey
- 125 mls hot water and 3 tsp gelatine powder
DIRECTIONS
Cake Base
- Combine the dates and almonds in a Kambrook food processor and add to a large bowl. Add the remainder of ingredients and combine using hands.
- Press base mix into the base of a small ramekin, lined with cling film.
Filling
- Add all ingredients for the filling to a Kambrook Blitz2Go and blitz to smooth consistency.
- Add the water and gelatine and stir with a spoon until it begins to thicken. About 2 minutes.
- Add gelatine mix to the smoothie mix in a large bowl and swiftly mix through with a spoon.
- Add filling to the base and place in fridge until set.
- Add garnishes and serve chilled.
To serve: Top with fresh raspberries, coconut sprinkles & shaved chocolate.
Recipes created and shared by Geoff Jennings From QLD
Runner Up Winner for Summer School Cooking Challenge 2015
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing