Raw Cashew Dream Cake
A dairy and baking free cake that will leave you wanting oh so much more!
Servings Prep Time
8slices 15minutes
Cook Time Passive Time
20minutes 5-8 hours
Servings Prep Time
8slices 15minutes
Cook Time Passive Time
20minutes 5-8 hours
Ingredients
  • 1/2cup raw almonds
  • 1/2cup dried and pitted dates
  • 1/4tsp salt
  • 1-1/2cups raw cashews
  • 4tbsp lemon juicethe juice of two lemons
  • 1tsp vanilla
  • 1/3cup coconut oil
  • 1/2cup raw local honey
  • 1 cup fresh or frozen berriesberries must be thawed completely
Instructions
  1. Soap your cashews in good clean drinking water for at least 5 hours (but overnight is best). When they are done soaking, strain out the water and set aside.
  2. In your food processor, combine almonds, dates and salt and pulse until it has a mealy texture.
  3. Line a 6 or 7″ inch cake pan (or Pyrex bowl if you don’t have a pie plate) with plastic wrap. Alternatively, if you have a silicone cake pan, you can use that to avoid using the plastic wrap. Using your fingers press the crust mixture down firmly into the cake pan. If it’s not sticking together well, add a few more dates to the mixture.
  4. In a small sauce pan, combine the honey and coconut oil and warm until melted.
  5. Add cashews, lemon juice, vanilla and the melted coconut oil/honey mixture to the food processor. Process for 2-3 minutes, stopping occasionally to scrap down the sides of the food processor. The mixture should be smooth and creamy when ready.
  6. Pour about two-thirds of the cashew mixture over the pie crust, using a spatula to ensure even coverage.
  7. Add your berries to the remaining cashew mixture in the food processor and blend until smooth.
  8. Pour the berry and cashew mixture over the white layer and carefully spread using a spatula.
  9. Freeze your cashew dream cake until set. It takes a few hours at least. Enjoy!