Cashew Dreamcake

           Desserts, Intermediate, Recipes
Cashew Dreamcake
2 votes, 5.00 avg. rating (93% score)



½ cup raw almonds (pecans or walnuts would work as well)

½ cup soft Medjool dates

¼ teaspoon sea salt


1 ½ cups raw cashews, soaked for at least 5 hours, preferably overnight

Juice of 2 lemons

1 teaspoon pure vanilla extract

1/3 cup raw coconut oil, melted

1/3 cup raw honey or agave nectar

1 cup raspberries (thaw completely if using frozen)


Place nuts and dates in a food processor/blender (whichever is the most powerful) with sea salt and pulse to chop until they are to your desired fineness. 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 into 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.

Warm coconut oil and honey in a small saucepan on how heat until liquid. Whisk to combine.

Place all the filling ingredients (except raspberries) and blend on high until very smooth (this may take a couple minutes so be patient).

Pour about 2/3 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.

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.

Makes 8-12 servings


This recipe was inspired in whole or part by My New Roots