February 09, 2020

RASPBERRY LOVE CAKES

February 09, 2020/ Victoria Adams

BASE INGREDIENTS:

5 Goji Bars from Creative Nature Superfoods

1 tsp beetroot powder

2 Medjool dates, soaked 15 mins in water and drained

1 tbsp desiccated coconut

CHEESECAKE FILLING:

100ml coconut oil

1 tin coconut milk

200g raspberries, fresh or frozen

25g xylitol

TOPPING: fresh raspberries

Pulse all BASE INGREDIENTS in food processor until a dough forms.
Press dough into silicon moulds, or cake tin double-lined with cling film.
Blend CHEESECAKE FILLING ingredients in a high-speed blender until smooth.
Pour cheesecake filling over base and leave to set in fridge or freezer.
Decorate with fresh raspberries or rose petals.

Victoria Adams

Victoria Adams is a yoga teacher, classically-trained and raw food chef, Health Coach, published author and PT. She teaches beginners through to advanced, always coming from the mindset that the body can do amazing things when it learns how. She has worked with elite sportsmen and women including highly-decorated British Olympians. Influenced by Yin Yoga and Ashtanga, do not expect a “style“ of yoga, just come along and learn something you didn’t know about yourself or your body before. Strong and mindful flow.