Raw Cashew Dreamcake
- Course/Dish: Cakes, Pies
- Main Ingredient: Lemon, Cashews, Almonds, Dates
- Difficulty: Easy
- Cuisine: American
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 7 inch springform pan
So creamy, so rich, so decadently cheesecake-like. Is this a dream or is this real life? That is the question that you'll be asking yourself as you take a bite of this raw raspberry dream cake. This is definitely the recipe to take with you to a party, something that everyone will enjoy! If you don't have raspberries available try strawberries, blackberries, or even a combination of the 3! Don't be turned off by the coconut oil in this recipe. Many people don't realize that even though coconut oil is a saturated fat, the molecules are medium chain triglycerides which digest quickly and are utilized as energy by the body almost instantly. This is much different than other forms of saturated fat (long chain triglycerides) from both plants and animals which require a lot of energy and enzymatic breakdown by the body to utilize and are much more likely to be stored as fat. And to top it off coconut oil is also very anti-fungal and also helps give our skin and hair a glow from the inside out!
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).