Raspberry & Coconut Loaf with Cashew Cream

Do you have a sweet tooth? This Raspberry & Coconut Loaf with Cashew Cream is insanely delicious and nutritious enough to obliterate any guilt factor.

This recipe was created by Keira from Krumbled to satisfy her own sweet tooth for something warming, nutritious, sweet, a little dense and most of all, guilt free! The cashew cream perfectly complements the loaf with its sweet nutty flavor.

Have this loaf with the cashew cream for breakfast, as a snack or even for dessert.

It’s not a guilty pleasure if you don’t feel guilty, and the ingredients in this recipe are so good that you definitely don’t need to feel any guilt.2

Raspberry & Coconut Loaf

Makes 12 slices

4 eggs (room temperature)

40g virgin cold press coconut oil

50g rice malt syrup/sugar free maple syrup

¾ cup almond meal

½ cup coconut flour

½ cup desiccated coconut

½ cup WPI – (I have used Krumbled Whey Strawberry & Coconut)

150g coconut milk

5g coconut essence

1 Punnet of raspberries

Pinch of Himalayan pink sea salt


Pre-heat your oven at 170 degrees (conventional) & line a loaf tin with baking paper.

Beat the eggs in a kitchen aid or beaters until pale and creamy. Slowly add in remaining ingredients. Once all combined, gently fold in the raspberries.

Pour mixture (should be quite thick) into the loaf tin, sprinkle coconut on top and bake for 45 minutes.

Cashew Cream

Serves 4

1 cup soaked cashews (2-4 hours in fridge)

¼ cup filtered water

4 medjool dates (pitted)

1 teaspoon natural vanilla extract

Pinch of Himalayan sea salt

Blitz all ingredients in the food processor for approximately 2-3 minutes until creamy and smooth. Store in the fridge in an airtight container for up to 5 days.3

For more delicious and healthy recipes like this visit www.krumbled.com