This Raw Vegan Zebra cake is a delightful dessert not only for the ones who follow a raw vegan diet but even for those who doesn?t. The cake is made with a chocolaty nutty crust and a smooth creamy filling, alternating vanilla with blueberry and blackberry filling.

To print the recipe check the full recipe on my blog:
https://www.homecookingadventure.com/recipes/raw-vegan-zebra-cake

Ingredients

Makes 8-10 servings
Crust
1 cup (100g) pecans (or walnuts, almonds, hazelnuts)
1/2 cup (60g) dates, pitted (about 8-10 dates)
2 tbsp (16g) unsweetened cocoa powder
2 tbsp (10g) unsweetened shredded coconut
1 tsp (5ml) water
1/4 tsp (1g) salt
Filling
Vanilla Filling
2 cups (280g) raw cashews (soaked for 4-6 hrs or overnight)
1/3 cup (120g) liquid sweetener, (pure maple syrup, agave syrup or honey ) 1/2 cup (100g) coconut oil, melted
1 tbsp (10g) vanilla extract
4 tbsp (60ml) lemon juice, from about one large lemon
For Berry Filling
1/2 cup (75g) frozen blackberries
1/2 cup (75g) frozen blueberries

1. Prepare the crust: Place nuts (I've used pecans), dates, shredded coconut, cocoa powder in the bowl of a food processor and process until crumbs form. Add water and process some more until the mixture is well combined and stick together when squeezed between your fingers.

2. Press the crust mixture into the bottom of a 7 inch (18cm) springform pan using your fingers or the back of a tablespoon or even the bottom of a glass. Set aside while you prepare the filling.

3. Prepare the f...