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Raw cashew dream cake – the perfect no-bake summer cake Home Steading

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Golly, it was a hot summer! We seem to be getting heatwave after heatwave here in southern Ontario, with very little delay from the hot, sticky weather. My little house Not I have air conditioning, so I’m not interested in adding heat to an already hot house. This often means that many of our favorite desserts will have to wait for the cooler months, much to the horror of my boys.

But not that tasty and easy to make raw cashew dream cake! There is absolutely no baking required. Yes, you read that right – no heating up your house to enjoy dessert.

Now I know cashews are expensive, especially when you get organic, but trust me … this recipe is worth it. This dream cake tastes very similar to cheesecake, but without all the refined sugar. Plus, it’s loaded with healthy fats and nutrients. This is the definition of having your cake and eating it too!



This cake requires either frozen or fresh berries and I made it with raspberries (like in the picture), blueberries, cherries, and strawberries. Everything delicious!

A dairy-free and baked-free cake that leaves you wanting so much more!

Servings Preparation time
8th Discs fifteen protocol
cooking time Passive time
20th protocol 5-8 hours
Servings Preparation time
8th Discs fifteen protocol
cooking time Passive time
20th protocol 5-8 hours

A dairy-free and baked-free cake that leaves you wanting so much more!

Servings Preparation time
8th Discs fifteen protocol
cooking time Passive time
20th protocol 5-8 hours
Servings Preparation time
8th Discs fifteen protocol
cooking time Passive time
20th protocol 5-8 hours

ingredients


  • 1/2 Cup


    raw almonds

  • 1/2 Cup


    dried and pitted dates

  • 1/4 TL


    Salt-

  • 1-1 / 2 cups


    raw cashew nuts

  • 4th tablespoon


    Lemon juice the juice of two lemons

  • 1 TL


    vanilla

  • 1/3 Cup


    Coconut oil

  • 1/2 Cup


    raw local honey

  • 1 Cup


    fresh or frozen berries Berries must be completely thawed


Servings: Discs

manual

  1. Soak your cashew nuts in clean drinking water for at least 5 hours (but preferably overnight). When they’re soaked, strain the water and set aside.

  2. Combine almonds, dates, and salt and legumes in your food processor until they have a floury consistency.

  3. Line a 6- or 7-inch cake pan (or a Pyrex bowl if you don’t have a cake plate) with plastic wrap. Alternatively, if you have a silicone cake pan, you can use that to avoid using the plastic wrap.Fingers press the crust mixture firmly into the cake pan. If they don’t stick together well, add a few more dates to the mixture.

  4. Mix the honey and coconut oil in a small sauce pan and heat until it melts.

  5. Put the cashew nuts, lemon juice, vanilla and the melted coconut oil / honey mixture in the food processor. Process for 2-3 minutes, stopping occasionally to scrape the sides of the food processor. The mixture should be smooth and creamy when done.

  6. Pour about two-thirds of the cashew mixture over the pie crust with 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-cashew mixture over the white layer and carefully spread it with a spatula.

  9. Freeze your cashew dream cake until it is firm. It will take at least a couple of hours. Enjoy!

Enjoy!


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