The other day, some friends and I got together for dinner after a seminar, and I had to bring a dessert. Well, since I was going to be gone all day at the seminar, I needed to make something quick. This delicious dessert whips up in 10 minutes or less. It’s always a winner at get-togethers, and it’s great for those with food sensitivities. :)
Raw Cashew Dream Cake
1/2 cup raw almonds (buy here)
1/2 cup dried and pitted dates
OR (instead of dates) 1 stick of butter, preferably pastured (buy here)
1/4 teaspoon salt (buy here)
1-1/2 cups cashews, soaked in filtered water for at least 5 hours (overnight is best)
Juice of 2 lemons
1 tsp vanilla (buy here)
1/3 cup coconut oil (buy here)
1/2 cup raw honey (buy here)
1 cup fresh or frozen berries (I used blueberries – if frozen, de-thaw completely)
You can make the crust one of two ways. The first way is to chop the almonds with the dates in a food processor until mealy and sticky. The second way is to chop the almonds into a mealy texture and mix with softened butter. Either way, press the almond mixture into the bottom of a pie pan with a fork.
Next, blend the soaked cashews, lemon juice, vanilla, coconut oil, and honey together in a food processor. Pour HALF of the mixture on top of the crust into the pan.
To the remaining mixture, add the blueberries. Alternatively, you could use raspberries, mango, blackberries, pineapple, cacao powder—you name it! Anyway, I used blueberries. So go ahead and blend up the berries with the remaining mixture, then pour on top.
Cover and freeze for a few hours until set. Then thaw slightly before serving. Enjoy!