Raw Cashew Dreamcake

I found this recipe on My New Roots.  Not only is this cake pretty and colorful (especially on her blog), it is sooo yummy!  Put this one on your Easter menu people.  And make it a time or two before and then again after.  OK...make this whenever you want because it's easy and tastes so good!  A couple things to say about this recipe though.  I don't know what her 9" springform pan looks like but apparently not like mine!  In her picture her layers are nice and thick and you can see that mine are definitely on the thin side.  (Which also made it a bit tricky to spread evenly.)  Still delicious but thin.  So if you have a normal size springform pan and you want it thick then you're going to have to double the filling recipe.  I should have known when I had to double my crust recipe.  I plopped the first batch in and thought, "There is noooo way this is going to cover the bottom of this pan!"  So I made up another batch and it was just right.  Also, a tip for spreading the crust into the pan is to use a plastic measuring cup.  No matter how greased up your hands are, all they will do is stick to the crust.  So use a plastic measuring cup.  Also she used raspberries but my grocery store had fresh blackberries on sale for 99 cents!  Oh so delicious.  There are other variations you could do with this recipe.  Just check it out on My New Roots.  Enjoy!


*A friend of mine made these in mini-muffin tins instead of the springform pan for individual servings.  She just stores them in the freezer and pulls out what she needs.  Perfect for snacking.  I've been making them like this lately, too, and I actually prefer it this way.  So easy to put together.  You don't even have to make the layers if you don't want to (althought I really like doing it with layers.  Makes them so pretty!)  Just blend the berries in with the main batch.  That makes it even quicker to throw these together.  Save the springform pan for when you need it to look like a fancy dessert. :)  Thanks for the great idea, Jen!  

Raw Cashew Dreamcake

Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates (about 6-8 depending on size)
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 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap, or use mini muffin tins or regular muffin tins), 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?).