RAW CASHEW DREAMCAKE

today I made this.

 When I should have been doing an assignment- a raw cashew cheesecake sounded way more fun. No bake, no sugar, no dairy and no gluten = no guilt.  I take no credit for this. This little wonder is from My New Roots. Her site is wonderful and she makes delicious, healthy food and lots of clean recipes.

Raw Cashew Dreamcake:

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 vanilla extract)
+  1/3 cup raw coconut oil, melted
+  1/3 cup raw honey
+  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. 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 baking paper), and press firmly, making sure that the edges are well packed and that the base is 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 place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient).

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?).

* what I would say about this recipe, is to make sure you only soak your cashews for no more than 6 hours. I left mine soaking overnight and they were slightly on the bitter side so I had to add more sweetener. Otherwise, as Sarah suggests, you could add anything to this recipe. I reckon some cacao would be delicious for the bottom layer with the raspberry topping and it looks so impressive too! Layers just make everything look cooler. I even instagrammed it.

Have a lovely week friends x