Raspberry Cashew Cake

Cheesecake raw food analogs are very easy to prepare. Such desserts usually consist of two parts, a base, and a filling, but you can turn on the fantasy and experiment. For example, increase the number of layers, make a base of different nuts or even carrots, add favorite spices, berries, fruits, and dried fruits, try various toppings. The result will definitely please you if you are guided by your taste and preferences. The recipe is designed for a form with a diameter of 18 cm.

For filling:

1½ cups raw cashews (soak in water for at least 5 hours)

juice of 2 lemons

seeds 1 vanilla pod

60 ml melted coconut oil

60 ml of honey or agave extract to taste

raspberry– a cup

For basis:

½ cup raw almonds

6 pieces royal dates

¼ tsp sea ​​salt


Cover the form with baking paper or cling plastic. Crush dates, almonds, and salt in a combine: the mass should be homogeneous and sufficiently sticky – you can check it by rolling a small ball in your hands. Put the nut-date mixture in the form, tamp well and level the surface. Crush and mix in a food processor cashews, lemon juice, vanilla, coconut oil, and honey until completely homogeneous. Pour about two-thirds of the mixture into the mold. In the remaining mixture, add the raspberries, finely chop again and mix. Pour the mixture onto the first layer of filling and put the dessert in the refrigerator or freezer until it is completely set. Remove the cake from the refrigerator half an hour before serving and cut it with a knife heated under hot water.


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