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Preparation Time : 45
Cook Time : 10
Total Time : 55
Walnuts 200 gms
Dates 5 nos
Maple Syrup 6 tbsp
Roasted Cashew 350 gms
Fresh Raspberries(thaw if using frozen raspberries and drain the liquid) 400 gms
Lemon juice, squeezed from lemons 50 gms
Coconut oil, melted 80 gms
Maple Syruo 8 tbsp
Sea Salt 1/2 tsp
Vanilla Extract 1 tbsp
Crust:Wash the walnuts several times in water and after soak them for 8 hours in water. This procedure is best to do overnight. Drain the water from the walnuts and set aside.
Put the walnuts and dates in a food processor with the maple syrup and blend until the mixture if finely chopped and all ingredients hold together.
Put the mixture in an 8” spring-form pan lined with parchment paper on the bottom and spread the walnut mixture even throughout the pan.
Filling:Wash the cashews several times in water and after soak them for 2 hours in water.
Drain the water from the cashew and put them in a food processor (the processor should be powerful to blend the ingredients) along with all the other ingredients except the raspberries and blend on high. It can be blended until very smooth for a couple of minutes, but I decided to leave little chunks of cashew, personally I prefer the taste better.
Divide the mixture in half. Add the raspberries in the ½ of the mixture and blend again until all combined.
Pour onto the crust little layer of the raspberry mixture, then pour over the layer of cashew mixture and finish on top with the rest of the raspberry mixture.
Place in refrigerator until solid, I left the cake over night and served the other day.
Note: For a velvety smooth cream you need a really powerful food processor to blend all the ingredients together.
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