Scrumptious Saturday

 RAW CASHEW DREAM CAKE

I’m not one to make up recipes. I’m just not good at it. However, I am good at finding recipes that taste amazing.

I found Raw Cashew Dream Cake on this website called “My New Roots.”  How nice does this picture from her site look?

cheescake pix

Image via My New Roots

 

 

 

 

 

 

 

RECIPE

INGREDIENTS

Crust

1/2 cup raw almonds (pecan or walnuts will also work)

1/2 cup soft Medjool dates

¼ tsp. sea salt

Filling

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)

DIRECTIONS

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?).

Here is my version of it:

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(How pretty do the two layers look? I made mine in the Thermomix. One day I’ll convert the recipe and put it up on here).

And another home picture.

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Yum!  Just goes to show that you don’t need wheat or dairy to make a super creamy cheesecake.

Make sure you go and check out the “My New Roots” website for more yummy treats.

Hope you have a “sweet” weekend.

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Diana is a spirituality life coach who works with anxious women who want to say ‘yes’ more. She knows what it feels like to be in a place of darkness – to not know yourself and where your inner light went – and how to move forward once you come out the other side. With seven years experience as a high school teacher, Diana asks the right questions to guide you into a deep acceptance of who you are helping you see your true beauty. You can learn more about Diana and get instant access to the Freebie Vault (free e-books, guides, prayers + toolkits), when you sign up on the V.I.P list. You can also send an email to Diana at: thebutterflyhouse@dianabraybrooke.com.