Sweet Rose and Berry Raw Slices

Change of season is always a little bit difficult for me to adapt my diet because i dabble between eating more fresh and raw but also not letting myself get too hungry by eating less dense food, and then eat too much. Does anyone relate ? Anyways, that's also why I tend to avoid creating so many recipes because I like to have some sort of structure in my 'diet'. 

These are the raw slices I made for Mother's Day which is on the 27th of may here in France! 

It is the first time I tried to integrate rose flavour into dessert. It's quite tricky as putting too much seriously taste like eating bathing soap, and too little.. you can't really name it as an ingredients. Life's tough my friends. 

VEGAN ROSE-BERRY-COCO CAKE 🌹🥥🍰(Healthy, WholeFoods, GF) recipe www.amelietahiti.com

However, this dessert has been approved by fam and Mamma! All eaten within a day ! 🙈

All in all, this dessert is: delicate, creamy, tasty, healthy, made from wholesome ingredients, and gluten-free! Yaass! :D Design-wise, I was going for a stripy look but eventually I ran out of time and i didn't allow enough time to set.. so i just messed it all up and created some swirls hahaha
I really had fun creating this and I hope you will enjoy it too! 

VEGAN ROSE-BERRY-COCO CAKE 🌹🥥🍰(Healthy, WholeFoods, GF) recipe www.amelietahiti.com
VEGAN ROSE-BERRY-COCO CAKE 🌹🥥🍰(Healthy, WholeFoods, GF) recipe www.amelietahiti.com

Ps: Before attempting, read the whole recipe just to make sure you understand each step right!


VEGAN ROSE-BERRY-COCO CAKE 🌹🥥🍰(Healthy, WholeFoods, GF) recipe www.amelietahiti.com

This will make a regular 6-8 cake tin loaf.

For the base (this will make a bit extra which you can roll into energy balls!):
1 cup roasted buckwheat
1/3 cup raw cacao powder
9 dates
1/3 cup cranberries
good pinch of salt

For the Berry filling
1 cup raspberry (thawed if frozen)
1/3 cup blueberries
1 tbsp chia seeds
1 tbsp maple syrup 

For the Coco-Rose part:  
1 can of coconut milk (full fat, the hard part)
1 cup cashews, soaked
1/4 cup cacao butter, melted (*see option in method part)
1/2 fresh vanilla pod
half lemon juice
3 tbsp maple syrup
2 tsp rose water, optional


Method :
1. For the base, roast the buckwheat
5 minutes on grill in oven or in a pan till they are fragrant. this step is optional but it will bring a lot more flavour for little to no effort. Then blitz all the ingredients in a food processor or blender until the ingredients start to stick together. This will take a few minutes. 
2. Press the base flat at the bottom of your baking tin.
3. Make the berry filling by mashing the berries with a fork and mixing the remaining ingredients in a bowl. If you want a smoother result, you can blend it a few seconds. Set in the fridge so it hardens, at least 30 minutes.
4. Melt the cacao butter in double boiler or microwave. *Cacao butter is optional, if you don't have it, you can use coconut oil. I find cacao butter brings a really rich rounded texture without adding additional taste.  
5. Add all remaining ingredients in a blender and blend till smooth.  
6. Pour 3/4 of the coco-rose cream on top of the base. Set in freezer 10 minutes. Then pour the berry filling on top. Then pour the remaining quarter of coco-rose cream and start to draw some swirls with a tooth pic! 
7. Allow to set in freezer for at least 4hours. I like to then slice it with a hot sharp knife and put it right back in the freezer. When you're ready to eat, take a slice, allow to thaw 10-15 minutes at room temperature. You can store the cake in the fridge couple of days or freezer couple of weeks!

This was an easy and quick dessert to make and I'm super stocked on how it turned out! Plus it's super healthy too! I hope you will love it too!! PLEASE let me know how you found it and tag me on insta so I can see & share !! 

Don't forget I also have plenty more recipes in my ebook

Lots of love,