Wednesday, December 19, 2012
Cashew Dream Cake
Can't believe I'm now 30! Crazy. It was so awesome to celebrate with my family and all the kids in Hawaii for my birthday. I will post some pictures once my sister sends them to me. She takes all the good ones.
I requested this delicious cake for my birthday and thanks to my amazing mom it was delicious. It was so hot there in Hawaii that I think we let it sit out too long before cutting it, but then next day we had it right out of the freezer and it was way better. It tasted like cheesecake when it was more frozen, so the consistency made a big difference.
I love this cake cause it's delicious, grain free, dairy free, soy free, and all whole real ingredients.
I found this recipe on My New Roots Blog and posted the link below.
She has some great recipes and really good pictures to go with them.
Raw Cashew Dreamcake
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates
¼ tsp. sea salt
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)
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?).