I’ve been on a cooking binge the last few days. You know when all of a sudden you run out of everything? And when you cook everything from scratch, there’s no potato chips or pre-made cookies layin’ around. If girlfriend wants to eat, girlfriend got to cook.
So I’ve spent the past few days cooking up bread and biscuits, soups and dips. Did I mention that in the blur of my cooking frenzy I blended up a quick hummus? And forgot to cook the chickpeas. I kept tasting it…and it kept tasting awful. Finally, I said to Stuart “This hummus is horrific.”
Five minutes later, it dawned on me.
Are you kidding me, Shaye?! Get it together!
Regardless of that flop, I did find an epic new recipe I have to share with you. Because it’s adaptable and fabulous. And raw. Just in case that’s important to you.
Don’t let the cost of the cashews deter you. It only uses 1 1/2 cups – from my store, about $3 worth. Even with the other ingredients, it’s not too bad for an entire cake that feeds 12.
Or me and Georgia.
Raw Cashew Dream Cake
Recipe from My New Roots
You will need:
– 1/2 cup raw almonds
– 1/2 cup dried and pitted dates
– 1/4 teaspoon salt
– 1 1/2 cups cashews, soaked in plain water for at least 5 hours (overnight is best)
– Juice of 2 lemons
– 1 teaspoon vanilla
– 1/3 cup coconut oil
– 1/2 cup raw honey
– 1 cup fresh or frozen berries (I used blueberries – if frozen, dethaw completely)
Step One: In your food processor, pulse together the dates, salt, and almonds until a mealy texture. Then, line a round 7″ cake pan with plastic wrap. Use your fingers to press the crust mixture down firmly into the cake pan. If it’s not sticking together properly, add a few more dates in until the mixture sticks together firmly.
Step Two: After the crust is set, rinse out your food processor. In a small saucepan, combine the coconut oil and honey and melt until just liquid and combined. Then, throw the cashews, lemon juice, vanilla, and the coconut oil/honey mixture into the food processor. Process for 2-3 minutes or until completely smooth, scraping down the sides if necessary. This step could also be done in a super-powered blender, if you’ve got one. I don’t. Boo.
Step Three: Once the cashew mixture is nice and milky, pour two-thirds of it over the crust. Use a spatula to spread it evenly across the crust.
Then, add the berries to the remaining one-third of the cashew mixture and blend until smooth.
Pour the berry layer over the white layer, carefully. Then, use a spatula to spread this over as well. Gently, now. Gently.
Step Four: Freeze until set. If you can refrain from eating it for that long. I only was able to because I had two bowls of creamy chickpea soup, warm canned apricots with honey and three pieces of cheesy sourdough bread to tide me over. I’m just sayin’. To serve, use a knife run under warm water to cut the cake. Be sure to clean it off after each cut so as not to smear the layers. Store any leftovers in the freezer.
Umm. Seriously. This cake is sinfully wonderful. Smooth, velvety, bright, and fresh. It’s reminiscent of a cheesecake, but without the sugar crash and stomach ache that soon follow.
It’s also nourishing – full of healthy fats and goodness.
I use the term “goodness” to refer to all sorts of healthy things. If you’ve caught onto that. It’s the lazy man’s way of saying antioxidants, minerals, vitamins, and good carbohydrates. To say the least.
I think this cake would also be delicious with a few spoonfuls of peanut butter mixed in and a substitute of chocolate chips for the berries. Again, I’m just saying. Always keep the lemon juice though. That’s what gives it it’s bright flavor and unique cheesecake taste.
Adapt it. Change it. Love it.
You can thank me later.
For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.
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