No Bake Raspberry Icebox Cake with Almond & Hazelnut Crust
No bake raspberry icebox cake with almond & hazelnut crust. Easy preparation, creamy texture with lots of natural sweetness thanks to dates, bananas and raspberries.
Servings: 8 (1 Cake - 6 inch/16cm cake tin)
Ingredients
- 2 cups Frozen Raspberries (220g)
- 1 cup Dates , without stones (140g)
- 1 Banana (Medium – Large)
- ½ cup Almonds + Hazelnuts (80g)
- 1-2 tablespoons Lemon Juice
- 3 tablespoons Coconut Oil
- 1/3 cup Mascarpone (70g)
- ¼ cup Condensed Milk (70g)
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Instructions
- In a bowl combine finely chopped nuts & dates (or processed in a food processor), lemon juice and coconut oil.
- Line the bottom of a cake tin with cling film (or baking parchment) and add the nut/date mixture. Press down hard with a spoon or a flat bottomed bowl until you form a firm base.
- In a food processor/blender mix together raspberries and condensed milk. Once done, save half of this mixture for later.
- Now add banana and mascarpone to the remaining mixture and blend until smooth. Pour this over the nut/date crust and spread around evenly. Put it in the freezer for 20 minutes or until set enough.
- Once set, spread over the saved mixture of raspberries and condensed milk. Put back in the freezer and freeze until set (see note).
- Keep in the freezer!
Notes
If you are after a completely frozen cake, leave it in the freezer overnight. Otherwise you can check after 2 hours to see if its texture is ok for you.
Nutrition
Calories: 241 kcal (12%), Carbohydrates: 28 g (9%), Protein: 3 g (6%), Fat: 14 g (22%), Saturated Fat: 7 g (44%), Cholesterol: 9 mg (3%), Sodium: 18 mg (1%), Potassium: 269 mg (8%), Fiber: 4 g (17%), Sugar: 20 g (22%), Vitamin A: 175 IU (4%), Vitamin C: 10.3 mg (12%), Calcium: 71 mg (7%), Iron: 0.8 mg (4%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
