After heating frozen raspberries in a pot, just mixed them with chia seeds and let it cool before pouring on a crust. Didn’t blend or strain the raspberry purée. Added some oats and a bit of melted coconut oil to the crust. This is one of the best (and most beautiful cakes) I have ever made! So delicious and creamy, everybody loved it. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.
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