Raw Cashew Dreamcake

A special summer delight.

Crust:
1/2 cup raw almonds
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours or overnight
juice of 2 lemons
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

Directions:
1. Place crust ingredients in a food processor and pulse to chop until they are to your desired fineness. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If it holds together, your crust is perfect. Scoop mixture into a 7” spring-form pan (or 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. Rinse food processor.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. Place all filling ingredients (except raspberries) in the most powerful food processor / blender you own and blend on high until very smooth.

4. Pour about 2/3 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.
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1 comment:

Betty said...

It is yummy and simple to make.