Posts tagged: raspberry recipes

Pineapple, Berry & Coconut Smoothie

In the recent years, ready-to-drink coconut water has been made available in the market and has become a very trendy beverage. It is low in calories, fat and cholesterol free, high in fiber, and rich in antioxidants, amino acids, enzymes, B-complex vitamins, vitamin C, and minerals like iron, calcium, potassium, magnesium, manganese, and zinc. It is a great liquid to use in non-dairy smoothies, green smoothies and those that require a natural boost of sweetness.

This pineapple, berry and coconut smoothie recipe is a great post-workout drink as it is a natural way to re-energize after a strenuous workout. It is really refreshing and tastes like a piña colada without the alcohol! As coconut water is rich in electrolytes, this smoothie is also perfect when you are feeling dehydrated.


• 750 milliliters of coconut water
• 1 cup of fresh pineapple chunks
• ¼ cup of fresh raspberries
• ¼ cup of fresh blueberries
• juice of ½ lime
• 8 mint leaves
• 7 ice cubes


This recipe takes about 10 minutes to make. Serves 3.

Put all the ingredients in a blender.
Blend until smooth.
Pour into glasses.
Garnish with fresh mint leaves.

Ideas And Tips:

• If you want a thicker smoothie, you can use frozen berries and skip the ice cubes.

Pineapple, Berry & Coconut Smoothie
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Raspberry Ganache Fudge Cake

Chocolates and berries are perfect partners when it comes to desserts. This recipe gives you a healthier alternative to your favorite chocolate cake with berries. This is 100% raw, vegan, egg-free, flour-free, and dairy-free. This cake is so healthy and good for you that you can eat this every day and not have to worry about gaining weight. Using only 5 ingredients, you can make this decadent fudge cake in just 10 minutes. This is a great way to indulging yourself without feeling guilty.


• 3 cups of dried organic walnuts
• 2/3 cup of cacao powder
• 1/4 tsp of sea salt
• 1 cup of Medjool dates, pitted and destemmed
• Fresh raspberries


• 1/3 cup of Medjool dates, pitted and destemmed
• 1/4 cup of agave syrup
• 1/2 cup of ripe avocado
• 1/3 cup of cacao powder


This recipe takes about 10 minutes to make. Serves 1 to 2.

Place walnuts in a food processor and pulse until crumbly.
Add cacao powder, salt, and Medjool dates.
Transfer the mixture to a plate. Use your hands to form a cake.
For the frosting, add Medjool dates, agave syrup, avocado, and cacao powder in a food processor.
Blend the ingredients together.
Spread out the frosting on the entire cake.
Place raspberries on top and sides.

Ideas And Tips:

• If you don’t have agave syrup, you can also use honey or maple syrup.

• Aside from raspberries, you can also use strawberries, bananas, or mixed fruits.

• You can keep this cake in the fridge for a few days. It tastes better when chilled.

Raspberry Ganache Fudge Cake
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Raspberry Inside Dessert

This raspberry dessert has it all! Light and airy sponge cake flavored with pistachios. Crunchy chocolate disc with a raspberry gelatin on top. Sweet and creamy yogurt mousse topped off with white chocolate and raspberries. This dessert will satisfy all your cravings, and surprise you when you slice through the middle when raspberry sauce comes oozing out. Reward yourself with this mini treat!

This recipe takes about 4 to 5 hours to make. Serves 6 mini cakes.


Sponge Cake:

• Half a cup of sugar
• 110 grams of all purpose flour
• 1 tsp of baking powder
• 50 ml of water
• 30 ml of oil
• 2 drops of green food coloring
• 4 egg yolks
• 5 egg whites
• One-eighth tsp pf cream of tartar

Raspberry Sauce:

• 1 and three-quarter cup of frozen raspberries
• Half a cup of powdered sugar
• Juice of 1 orange

Yogurt Mousse:

• 300 grams of yogurt
• 1 and three-quarter cup of cream
• 90 grams of sugar
• 20 grams of gelatin powder


To make the raspberry sauce, place the raspberries, and sugar in a blender.
Blend until smooth.
Place a sieve on top of a saucepan and pour the blended raspberries.
Boil the sauce and add the orange juice.
Pour the sauce into half a sphere ice cube tray and freeze overnight.

To make the sponge cake, preheat the oven to 180C.
Add the cream of tartar to the egg whites.
In a blender, add egg yolks, oil, pistachios, sugar, and water. Blend until smooth.
Transfer the mixture into a bowl and add the green coloring.
Use a sieve to mix in the flour and baking soda.
Whip egg whites with cream of tartar until you get soft peaks.
Gently fold the pistachio mixture into the egg whites.
Pour the mixture onto a baking tray and bake until the cake is firm. Use a knife to poke the cake, and if it comes up clean, it is done.
Once the cake has cooled, use a round cutter that will fit in your tin.

To make the yogurt mousse, add cream to the gelatin. Mix well and let it sit for a few minutes.
Microwave on high until it turns into a liquid.
In a bowl, whisk together the sugar, cream, and yogurt.
Gradually add the gelatin to the mixture.

To assemble, place the sponge cake at the bottom of the tin.
Add a little bit of yogurt mousse, add your chocolate crunch layer, top off with frozen raspberry mold, and then cover with yogurt mousse.
Once mousse reaches the brim of the tin, give it a shake to even it out. Freeze for an hour.
Remove from the tin, and garnish with raspberries and pistachios.

Ideas And Tips:

• If you are not a fan of pistachios, you can use any type of nut you want: walnuts, almonds or pecans. You can also opt for crushed cookies instead of a sponge cake.

• You can control the amount of sweetness of this dessert. You can leave out the sugar, or reduce the amount.

Raspberry Inside Dessert
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